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Thai Beef Curry with Eggplant

600gms – 1kg beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams snow peas cut into thirds
1 400ml can of coconut milk
1 jar of Thai red paste
1 cup of beef stock
l eggplant diced
2 Ruby Red potatoes diced
1 small sweet potato diced

In a large pot slowly cook the onions in the oil until transparent and add the curry paste and beef.  Stir through till the beef is just browned. Add the stock, eggplant and potatoes and transfer to a baking tray. Place in a moderate oven and cook approx. 1 to one and a half hours covered. The potatoes will thicken the juices. Stir through the green peas and return to the oven for 15 minutes. Remove and stir in the coconut milk, and return for 5 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with steamed rice.

Serves: 4

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