Coconut and Chilli Beef Curry


  • 1 tbsp canola oil.
  • 1/3 cup Thai red curry paste.
  • 1kg beef chunk steak, cut into chunks.
  • 1 medium eggplant, cut into chunks.
  • 1/2 cup coconut milk.
  • 1/2 cup desiccated coconut.
  • 1 lime zest grated and juiced.
  • 1 tbsp brown sugar.
  • 1tbsp tamarind paste.
  • Heat a large heavy- based flameproof pot.
  • Add the oil and curry paste and cook for 1-2 minutes or until frangrant.
  • Add beef and toss through to combine.
  • Add water and bring to the boil. Reduce heat to low and simmer, covered for 2 hours.
  • Add sweet potato, eggplant, coconut milk. desiccated coconut coconut, lime zest, brown sugar and tamarind.
  • Bring to boil again and reduce heat to low.
  • Simmer, covered, stirring occasionally for 1 hour or until tender.

Serving Suggestion:

Sprinkle with shredded cilantro and sliced fresh chilli. Accompany with steamed rice and some greens.


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