Phad Phet Neua
fried beef in a red curry sauce with aubergine/eggplant

300 gr beef
6 tbsp oil
4 tbsp red curry paste (see recipe)
250 ml santen asli (thick coconut milk)
3 aubergines/eggplants
2 tbsp yong green peppercorns
4 cm laos (galangal)
6 jeruk purut / kafir lime leaves
1 red lombok
1 bunch thai basil
2 tbsp fishsauce (nam pla)
1 tbsp kecap asin (light soy sauce)
4 tbsp chicken stock (see recipe)

Cut the meat into thin slices. Grate the laos, Pluck the basil. Cut the eggplants into small cubes. Heat in a wok 4 tbsp of oil and fry the curry paste for 2 minutes. Add half of the santen and the meat and fry it for 2 minutes. Add the eggplants, the peppercorns and the jeruk purut and fry it for a few minutes. Add the stock, the lombok and the remaining santen and fry it until the sauce has thickened. Heat in a wok the oil and fry the basil for 1 minute. Put them on the meat and serve.

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