PREPARATION

  1. Heat oil in a pan and stir-fry the green curry paste over low heat for about 2 minutes.
  2. Add the Redefine minced beef, crumbling it as it cooks with the paste until golden brown. Pour in ½ cup of coconut cream (150ml) and increase the heat to medium.
  3. Stir in the soy sauce, sugar, eggplant, and green beans. Add the remaining coconut cream (150ml) and water, then bring to a boil. Reduce the heat and simmer until the beans are tender.
  4. Add the sliced chili and kaffir lime leaves. Bring the mixture back to a boil.
  5. Serve the curry over cooked rice noodles, garnished with fresh coriander and roasted cashews.
  6. Bon Appétit!

 

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Ingredients

1¼ cups Coconut Cream (300ml)

1 tbsp. Sugar (15g)

⅓ cup Green Curry Paste (70g)

1 tbsp. Soy Sauce (15ml)

2 cups Green Beans (150g)

2 cups Thai Eggplant, cut into large pieces (150g)

1 Red Chili, sliced

2 tbsps. Kaffir Lime Leaves (10g)

2 tbsps. Coriander Leaves, roughly chopped (10g)

2 tbsps. Roasted Cashews (30g)

⅔ cup Water (150ml)

2 tbsps. Oil (30ml)

1 cup Rice Noodles, cooked (150g)