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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