Thai beef curry with eggplant

Name: thai beef curry with eggplant
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Red onion; 1 eggplant; 300 g steak tips; 2 el traditional olive oil; 70 g massaman curry paste; 330 ml coconut cream; 250 g Cherry tomatoes; 800 g chilled pandan rice scale 400 g

Massaman curry with beef and eggplant with coconut milk and tomatoes with pandan rice.

Ingredients

Directions

Chop the onion coarsely. Cut the aubergine into pieces and divide the meat into equal dots.
Heat the oil in a wok. Fry the onion 1 min. Fry the aubergine for 2 minutes. Put in the curry paste and bake for 1 min. Until the aroma is released.
Put the steak tips through and fry for another 1 min.
Pour in the coconut cream and simmer the curry for 6 minutes. Add the tomatoes after 1 min.
Heat the rice according to the instructions on the package.
Spoon the rice into bowls or deep plates and spread the beef curry over it.