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

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

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.