Directions

To Cook

1. In a non-stick pan, stir-fry the beef over medium heat until cooked. Transfer the meat to a saucepan with the 1½ cup of coconut milk, 1½ of water and salt. Bring to the boil over medium heat, then simmer for 15 mins, or until meat is tender.
2. Heat oil in a wok on low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Slowly add the remaining coconut milk, stirring until oil appears.
3. Add the curry mixture to the beef. Increase heat to medium-high, bring to the boil, add fish sauce, sugar, eggplant and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli, then remove from heat.