Green beef curry with eggplant and peppers

Ingredients for 4 servings:

• 700 g steak(s) , beef
• 1 large eggplant(s) (approx. 250g)
• 2 red bell peppers
• 3 chili peppers, red (fresh)
• 1 can coconut milk
• 5 tbsp curry paste, green
• 2 tbsp fish sauce
• ½ pot fresh basil
• 2 tbsp sugar
• some oil
• possibly salt and pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Prepare and dice the vegetables. Thinly slice the chili peppers and strip the basil. Also cut the beef into strips lengthwise along the grain. Heat a little oil in a wok or large frying pan and lightly roast the green curry over medium heat until it begins to smell. Add half of the coconut milk and bring to a boil, stirring. Add the meat and eggplant—and a little later the peppers—and stir until cooked through. Add the remaining coconut milk, sugar, fish sauce, and finally the basil. Bring to a boil briefly. Season to taste. Serve the dish in small bowls and sprinkle with the chili. Basmati or jasmine rice is a good side dish. Tip: You can also fry a finely chopped onion. Alternatively, you can use bamboo shoots (from a jar, drained) instead of the peppers.