Red Curry Beef

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season lightly with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 2-3 minutes per batch. Transfer to a plate.
2. Create the curry base
   Reduce heat to medium and add the red curry paste to the same pot. Stir continuously for 1-2 minutes until fragrant. Add 1/4 cup of coconut milk and stir until the curry paste is fully dissolved and the oil begins to separate.
3. Simmer the curry
   Add the remaining coconut milk, fish sauce, palm sugar, and lemongrass. Stir well and bring to a gentle simmer. Return the beef to the pot, along with any accumulated juices. Add the kaffir lime leaves. Reduce heat to low, cover, and simmer for about 25-30 minutes, until the beef is tender.
4. Add the vegetables
   Add the red bell pepper and eggplant to the pot. Continue to simmer, uncovered, for another 5-7 minutes until the vegetables are tender but not mushy.
5. Finish the curry
   Remove from heat and stir in the lime juice. Taste and adjust seasonings if needed. Remove the lemongrass pieces and kaffir lime leaves. Fold in the Thai basil leaves just before serving so they retain their color and aroma.
6. Serve
   Ladle the curry into bowls over steamed jasmine rice. Garnish with additional Thai basil leaves and thinly sliced red chili if desired.