Thai Red Beef Curry With Thai Eggplant

Gaeng Phed Nuek Makua (Thai Red Beef Curry With Thai Eggplants)

Servings: 4 people

Prep: 40 mins

Cook: 1 hr 30 mins

I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.

Thai Red Beef Curry With Thai Eggplants (or Gaeng Phed Nuea Makua) is a captivating journey for the palate, showcasing the best of Thai cuisine. Tender pieces of beef, slow simmered to succulent perfection, are enveloped in a luxuriously rich and creamy coconut milk base. This isn’t just a curry; it’s an experience, a harmonious blend of textures and tastes that lingers long after the last bite.

The dish’s vibrant, inviting colour hints at the complex flavours within, all stemming from the heart of the curry: a meticulously crafted Thai red curry paste. This fragrant elixir is a symphony of aromatic spices, where galangal’s peppery notes dance with the citrusy brightness of lemongrass and the fiery kick of chilies. Each ingredient plays a crucial role in building the curry’s signature depth and warmth.

What Makes This Thai Red Beef Curry So Special?

The inclusion of Thai eggplants, known locally as makua, elevates this curry to another level of sophistication. These petite, round eggplants contribute a subtle bitterness and an earthy undertone that beautifully contrasts with the inherent sweetness of the coconut cream. This interplay creates a dynamic balance, preventing the curry from becoming overwhelmingly sweet and instead offering a nuanced and incredibly satisfying culinary experience. Gaeng Phed Nuea Makua is more than just a meal; it’s a celebration of Thai flavours, a testament to the art of balancing sweet, savoury, spicy, and bitter notes into a cohesive and unforgettable dish.

Ingredients

1 cup (250 ml) coconut cream (do not shake the can)
2 tablespoons red curry paste
500 g round or topside steak, cut into strips
2 tablespoons fish sauce
1 tablespoon palm sugar
5 kaffir lime leaves, halved
2 cups (500 ml) coconut milk
8 Thai eggplants, halved
2 tablespoons finely shredded fresh Thai basil leaves

Instructions

Place the thick coconut cream from the top of the can in a wok and bring to the boil. Boil for 10 minutes, or until the oil starts to separate. Add the curry paste and simmer, stirring to prevent it sticking to the bottom, for 5 minutes, or until fragrant.
Add the meat and cook, stirring, for 3-5 minutes, or until it changes colour. Add the fish sauce, palm sugar, lime leaves, coconut milk and remaining coconut cream, and simmer for 1 hour, or until the meat is tender and the sauce slightly thickened.
Add the eggplant and cook for 10 minutes, or until tender. If the sauce is too thick, add a little water. Stir in half the basil leaves. Garnish with the remaining basil leaves and serve with rice.