Appetizer: Beef with Eggplant in Coconut Milk

Paste for 4 servings

4 dried New Mexico chilies, soaked , seeded and deveined

1 stalk lemongrass, thinly sliced

5 garlic, cloves, coarsely chopped

2 large shallots, coarsely chopped

2 teaspoons peeled, coarsely chopped galangal

8 kaffir lime leaves, deveined and shredded

1/4 tablespoons chopped fresh cilantro stems

1 1/2 cups water

Other ingredients

1/4 cup vegetable oil

2 1/4 cups unsweetened coconut milk

1 teaspoon shrimp paste

2 pounds flank steak or boneless sirloin, cut into strips 2-inch long, 1 1/2 –inch wide and 1/4 inch thick

1/4 cup fish sauce

1/4 cup sugar

1 teaspoon salt

2 cups water

1/4 pound pea eggplant, or Thai eggplant, cut into quarters

Fresh basil leaves for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth; then set aside.

Heat 3 tablespoons of the oil in a large pot over medium-high heat.  Add 1 cup of the coconut milk and cook about 2 to 3 minutes or until the oil in the coconut milk separates out, and stir occasionally.  Add the spice paste, shrimp paste, and cook about 5 minutes until the flavors are released and the sauce is thickened and shiny.

Stir in the beef and cook for 5 to 6 minutes until the meat has absorbed the flavor of the paste.  Add the fish sauce, sugar, salt, the remaining 1 1/4 cups coconut milk and water and bring to a boil.  Lower the heat to medium and simmer for 30 to 40 minutes or until the beef is tender.

Heat the remaining 1 table spoon oil in a small skillet.  Add the eggplant and sauté about 5 minutes or until soft. Stir the eggplant into the stew and cook for 2 to 3 minutes or until heated thoroughly.

Serve with rice or bread and garnish with basil.  Make 4 servings.

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