- 2 cans TCC coconut milkBeefEggplantRed ChiliFish SauceLime JuiceBrown sugarRed Curry PasteBasil Leaves
- Preheat wok to medium heat
- Add 1 can TCC coconut milk. When simmering, add 2 tbsp red curry paste
- Add beef, eggplant, 2nd can coconut milk, 1 red chilli (chopped), 2 tbsp fish sauce, 2 tsp brown sugar, squeeze lime juice and 4 torn basil and leaves. Simmer until beef is cooked and vegetables are tender
- Serve over rice. Enjoy!
Brands and product used
- TCC - Coconut Milk
- Squid Brand - Fish Sauce