Green Curry with Eggplant and Beef

Green chili peppers, lime, garlic, cilantro and lemongrass, which we like to call lemongrass, give the green curry a unique aroma and invigorating pungency.

Ingredients

• 3 medium eggplants
• 400 g beef fillet (thick or thin rim)
• 400 ml coconut milk
• 2 tbsp. l. green curry paste
• 1 stalk lemongrass
• 1 hot chili pepper
• large bunch of cilantro
• juice and zest of 1 lime
• 1-2 tbsp. l. Sahara
• 4-5 Art. l. peanut butter
• salt

Directions

1. Cut the eggplants into 2 cm cubes and place in a deep bowl. Sprinkle lightly with salt, stir, leave for 30 minutes. and squeeze to remove excess bitterness.
2. Use a sharp knife to slice the beef into thin strips similar to homemade noodles.
3. Crush the lemongrass stem with the flat side of a knife, chop the lime zest and chili. Chop the cilantro with a knife.
4. Heat the oil in a wok or deep skillet with a thick bottom and quickly fry the prepared eggplants in it, stirring occasionally, for 2 minutes, then place them on a plate with a slotted spoon. Add the curry paste to the same oil, dissolve, stirring occasionally, and pour in the coconut milk. Stir, bring to a boil, cook for 5 minutes.
5. Dip prepared eggplant and lemon sorghum into the boiling mixture.
6. Cook over medium heat for 7-10 minutes, then add beef, chili, lime juice, salt and sugar.
7. Cook everything together over high heat for 3-5 minutes, then remove the lemongrass stem and serve hot, sprinkled with cilantro.
8. It is best to serve thin egg noodles or rice as a side dish.