Kaeng Par Beef (Jungle Curry with Beef) แกงป่าเนื้อ

Serves: 2–4
Prep & Cook Time: Under 1 hour

Ingredients:

• 300g beef (sirloin or flank), thinly sliced against the grain 
• 2–3 tbsp jungle curry paste (store-bought or homemade) SKU:625.38
• 500ml water or beef stock
• 1 Thai eggplant (or regular), chopped
• A handful of baby corn, chopped SKU:428.35
• A handful of pea eggplants (optional)
• 1–2 tbsp pickled krachai (or fresh, if available) SKU: 630.48
• 1–2 stalks green peppercorn (optional) SKU: 630.50
• 1–2 kaffir lime leaves, torn SKU: 220.67
• 1 tbsp fish sauce (to taste) SKU: 425.17
• 1 tsp white or brown sugar
• A handful of Thai holy basil SKU: 220.44

Optional: sliced red chili, green beans, mushrooms, or other veggies

Instructions:

1. Thinly slice beef against the grain.
2. Heat oil in a pot, stir-fry curry paste until fragrant.
3. Add beef, cook until lightly seared.
4. Pour in water or stock, bring to boil.
5. Add vegetables, krachai, green peppercorns, and kaffir lime leaves. Simmer 10–15 mins.
6. Stir in fish sauce and sugar.
7. Adjust seasoning. Add holy basil and red chili before serving.
8. Serve hot with jasmine rice.