THAI RED EGGPLANT CURRY

Updated at: Sat, 25 Nov 2023 18:37:13 GMT

Step 1

Put 1 cup of rice, 2 cups of boiling kettle water and a pinch of sea salt iets a deep non-stick pan on a medium heat, cover and cook for 12 minutes. Chep each eggplant into four chunky rounds and place on top of the rice for the last 8 minutes, keeping it covered.

Step 2

Meanwhile, cut off the sinew, season the steaks with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand them fat-side down in a large non-stick frying pan on a medium-high heat, turning them onto the flat sides once crisp and golden. Sear on each side, cooking to your liking -I like mine medium rare. Trim the scallions and slice % inch thick, adding them to the pan to lightly char alongside. Crush the peanuts in a pestle and mortar

Step 3

Move the steaks and scallions to a plate to rest. Use tongs to add the eggplant slices to the frying pan, leaving the rice covered with the heat off. Tum and char for 5 minutes, then stir in the curry paste, followed by the coconut milk and ina can of water: Boil for 8 minutes, or until the sauce is slightly thickened. Fluff up the rice and divide between warm plates, then slice and add the steaks, along with the scallions and the eggplant. Pour any resting juices into the sauce and spoon over Sprinkle with the nuts and serve with lime wedges, for squeezing over

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