John Myers
Steak with Green Curry and Coconut Milk
The perfect steak with green curry and coconut milk recipe with a picture and simple step-by-step instructions.
- 350 g Beef rump steak
- 100 g Thai eggplant purple
- 1 Red onions
- 0,5 Red peppers
- 0,5 Yellow peppers
- 2 tablespoon Green curry paste
- 400 Milliliters Coconut milk
- 1 tablespoon Sugar brown
- 6 Cherry tomatoes
- Thai basil fresh
- 1 Cup Vegetable broth
- 1 Organic lime
- Cut the steak into strips. Cut the aubergines into slices, dice the onions and peppers. Halve the lime.
- Fry the meat in a pan with a little oil and set aside.
- Fry the onion with the curry. Add the coconut milk, vegetable stock and lime and the remaining vegetables and simmer for 20 minutes.
- Add the meat and 2 sprigs of Thai basil and simmer for another 10 minutes.
- I had glass noodles with it.
- If you don’t like it that spicy, you should only use one tablespoon of curry paste.
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