Ingredients
For the paste:
50 grams of fingerroot, pounded and roughly chopped
30 grams of galangal, finely chopped
6 large chili peppers
5 peeled garlic cloves
12 kaffir lime leaves
2 lemongrass stalks, halved diagonally into 2 cm pieces
4 coriander roots
For the stew:
Half a peeled eggplant, diced, or 20 halved Thai eggplants
400 grams of sirloin or oyster blade steak, thinly sliced against the grain
8 sprigs of Persian basil with the leaves
15 fresh black and green peppercorns (available in jars)
6 tablespoons of fish sauce
2 teaspoons of sugar
Half a cup of chicken broth
4 tablespoons of oil
Salt to balance flavors
Instructions
- Start by preparing the paste in a mortar and pestle. Crush the paste ingredients for about 10 minutes until a coarse paste is formed (set the fingerroot aside).
- Heat the oil in a wok, add the paste and the fingerroot, stir slowly, and cook over low heat for about a minute and a half to release the aromas.
- Add the beef slices, a little broth, and continue to stir slowly over low heat until the beef is 50% cooked. Add the remaining broth and increase the heat to maximum while stirring, until the beef is fully cooked.
- Now add the eggplants and stir for another 2 minutes. Add fish sauce, black pepper, and sugar.
- Add the basil while stirring for about 15 seconds.
- Turn off the heat and serve with steamed jasmine rice.
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