Stir-Fried Thai Red Curry with Beef Recipe (Phat Phet Neua) » Temple of Thai

Ingredients

• 300g (11/2 cups, 10oz) lean beef, thinly sliced (good quality)
• 60mls (4 tablespoons) cooking oil
• 100g (4 tablespoons) packaged red curry paste or homemade
• 250mls (1 cup, 8 fl oz) thick coconut milk , reserve 30mls (2 tablespoons) for garnish
• 3 big eggplants, cut in 4 quarters and then sliced
• 120g (1 1/4 cup, 4 oz) small Thai eggplants
• 20g (1/4 cup, 1 oz) young, green peppercorns (for jarred peppercorns in brine, rinse and drain before adding)
• 50g (1 cup, 2 oz) lesser ginger ( grachai ) , cut into strips (for jarred grachai in brine, rinse and drain before adding)
• 6 kaffir lime leaves , stems removed
• 1 big, red chili, sliced
• 30g (1 cup, 1 oz) sweet Thai basil leaves
• Enough cooking oil to deep-fry the sweet Thai basil
• 30mls (2 tablespoons) Thai fish sauce
• 15mls (1 tablespoon) Thai soy sauce
• 1 teaspoon sugar
• 60mls (4 tablespoons) chicken stock or water