3 small Thai aubergines or 1 small aubergine, chopped
2 fresh green peppercorns, crushed
125g/4½oz cherry tomatoes, halved
1 red pepper, deseeded and roughly chopped
1 tsp shrimp paste
6 lime leaves, shredded
2 lemongrass stalks, outer layer removed and finely chopped
400ml/14fl oz coconut milk
2 tbsp Thai fish sauce
1 tbsp palm sugar
500g/1lb 2oz beef fillet
2 tbsp roughly chopped fresh basil
2 tbsp roughly chopped fresh coriander
300g/10½oz basmati rice, to serve
Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillis and chilli powder and sweat for 5–8 minutes, or until the onion has softened. Add the baby corn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for a further 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft.
Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest for at least 15 minutes. Cut the beef into thin slices.
Bring a saucepan of water to the boil and cook the rice according to the packet instructions.
Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls.
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