Red beef curry with eggplant

Cut meat into cubes. Chop and shred scallops. Peel the shell, cut into slices and then cut into thin strips. Clean aubergine and cut into cubes. Fry 2 tablespoons of oil in the pan and eggplant transferring brown containers. Remove eggplant from pan on plate. Heat the rest of the oil in the same pan and stir-fry brown. Add curry paste, laos and shallot and stir-fry for 1 minute. Stir in fish sauce, lime leaves and 2 dl of boiling water. Cover the dish for approx. 1 1/2 hours. Extract bamboo shoots. Boil eggplant and bamboo shoots with stew and simmer for about 30 minutes.

Carefully cut the coriander over the dish. Remove lime leaves if necessary. Delicious with pandan rice.