Varity of eggplants and beef green curry

Ingredients

• 500 g.beef
• 1 cup coconut milk
• 1-2 Thai eggplants
• 1 Purple eggplants
• A bunch of pea eggplants
• 2 tablespoons green curry paste
• 2 tablespoons fish sauce
• 1 ½ tablespoon sugar palm
• ½ cup sweet basil leaves
• 4-5 kaffir lime leaves
• 3 fresh chilies

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Preparation

• Pour about ½ cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
• Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
• When coconut cream has an oily sheen, add meat, stir well until the meat are getting cook.
• Meanwhile, add coconut milk about 2 tbsp each time (add about 3 times) and stir regularly.
• Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the meat are tendered.
• Clean all Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.
• Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
• When the meat are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.).
• Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat.
• Spoon the curry in a bowl and serve immediately with hot steamed rice.