Probably one of the easiest curries ever, thai eggplants simmer with beef and sweet potatoes in a red curry base into warm comfort food. All of these ingredients are easily available at your local Asian market, but you can substitute Japanese eggplant for the Thai if you don't live close to a Asian grocery.
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Step 1: Ingredients
Gather your ingredients, you will need:
1 - 1 1/2 lb Thai Eggplants
1 round steak, sliced against the grain
1 large onion
1 sweet potato
green onion for garnish
Coconut milk-one 19 0z can
3 T red curry paste
2 T fish sauce
Himalayan pink salt
palm sugar, optional
Step 2: Prep the Food
Quarter the eggplants and soak for 1/2 an hour in salt water, drain. Roughly chop the onion and sweet potato. Thinly slice the shallots.
Step 3: Fry the Ingredients
Saute the onion in coconut oil on medium heat until golden brown and translucent. Add the sweet potato and fry. Raise the heat to just below smoking and add the beef and shallots. Add the eggplant, lower the heat to medium and saute a few minutes more.
Step 4: Simmer
Add 2 generous tablespoons of red curry paste and stir to coat. Add coconut milk and fish sauce. Cover and simmer for about 20 minutes. Season to taste with palm sugar and Himalayan salt, garnish with chopped green onion. Enjoy!