Vietnamese-Style Beef Curry with Small Eggplants and Herbs
A Vietnamese-style beef curry featuring small eggplants and fresh herbs is a recipe with crisp ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g beef fillet (pre‑cooked)
- Salt
- black pepper (ground)
- 150 g seaweed
- 1 tbsp light soy sauce
- 1 tbsp Sesame oil
- 150 g waxy potatoes
- 100 g broccoli florets
- 100 g green beans
- 100 g peas
- 200 g Thai eggplant
- 1.5 cm fresh ginger
- 1 Garlic clove
- 1 red chili pepper
- seed oil
- 1 tbsp green curry paste
- 200 ml unsweetened coconut milk
- 200 ml beef stock
- 3 lime leaves
- coriander sprigs (for garnish)
- Thai basil (for garnish)
Instructions
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1.
Preheat the oven to 140°C (275°F).
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2.
Wash, pat dry, season with salt and pepper, then sear the meat in a hot pan with oil until browned on all sides; transfer to the preheated oven for about 40 minutes.
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3.
Rinse the seaweed with hot water, let it soak for 30 minutes, drain, finely chop, and mix with soy sauce and oil. Spread this mixture over the meat after cooking and fry for another 10 minutes.
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4.
Peel, wash, and dice the potatoes into small cubes.
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5.
Wash and trim all vegetables except the eggplants; blanch in boiling salted water for about 5 minutes, then shock in cold water and drain well.
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6.
Wash, trim, halve, and slice the eggplants. Peel and finely chop the ginger and garlic. Slice the chili lengthwise into thin strips. Stir‑fry ginger, garlic, and chili in a hot wok with 1 tbsp oil. Add the vegetables, sauté briefly, stir in curry paste, then deglaze with coconut milk and beef stock. Insert lime leaves and simmer on medium heat for about 10 minutes. Season the curry with salt and pepper. Remove the meat from the oven, let it rest briefly, slice into strips, and serve the curry over the meat garnished with coriander and basil.
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7.
Serve hot.
