Khmer Red Curry with Beef and Eggplant

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A fragrant Cambodian stew-like curry simmered slowly with beef, eggplant, and pumpkin in a freshly pounded red curry paste enriched with coconut milk. Unlike its Thai cousin, Khmer red curry leans gently sweet and just-tart, finishing with bright Thai basil and torn kaffir lime leaves. It is traditionally served over jasmine rice with a side of pickled vegetables.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 32 gFat
• 16 gSaturated Fat
• 24 gCarbs
• 5 gFiber
• 8 gSugar
• 38 gProtein
• 780 mgSodium
• 950 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the red curry paste

• 10 dried long red chilies, soaked in warm water for 20 minutes and seeded
• 3 stalks lemongrass, outer leaves removed, finely sliced
• 1 oz fresh galangal, peeled and chopped
• 6 large shallots, roughly chopped
• 5 garlic cloves
• 1 tbsp shrimp paste
• 2 tbsp chopped cilantro roots or stems
• 1 tsp ground turmeric
• 1 tsp whole black peppercorns
• 2 tbsp water, as needed

For the curry

• 1 tbsp vegetable oil
• 1.5 lb beef chuck, cut into 1.5-inch cubes
• 1 can (14 oz) full-fat coconut milk
• 1 cup water or beef stock
• 8 oz Thai or baby eggplant, halved or quartered
• 6 oz kabocha squash or pumpkin, cut into 1-inch pieces
• 4 oz long beans, cut into 2-inch lengths
• 2 tbsp fish sauce
• 1 tbsp palm sugar, grated (or dark brown sugar)
• 1 tsp tamarind paste
• 6 kaffir lime leaves, torn
• 1/2 cup Thai basil leaves
• 1 red chili, thinly sliced, to garnish
• Steamed jasmine rice, to serve

Directions

1. Make the paste: drain the soaked chilies and combine them with lemongrass, galangal, shallots, garlic, shrimp paste, cilantro roots, turmeric, and peppercorns in a food processor. Pulse to a coarse, fragrant paste, adding up to 2 tablespoons of water only as needed to help it blend.
2. Heat the oil in a heavy pot or Dutch oven over medium heat. Add the curry paste and fry, stirring constantly, for 4 to 5 minutes until it darkens and smells deeply aromatic.
3. Add the beef and toss to coat in the paste. Cook for 5 minutes, turning the pieces, until lightly seared on all sides.
4. Pour in the coconut milk and water and bring to a gentle boil. Reduce the heat, cover, and simmer for 30 minutes until the beef is fork-tender.
5. Stir in the kabocha squash and simmer uncovered for 10 minutes, then add the eggplant and long beans and cook another 8 to 10 minutes until the vegetables are tender but still hold their shape.
6. Add the fish sauce, palm sugar, tamarind paste, and torn kaffir lime leaves. Simmer 2 more minutes, then taste and adjust: the curry should be savory, gently sweet, and just barely tart.
7. Remove from the heat, stir in the Thai basil leaves, cover, and let rest 2 minutes so the basil wilts and releases its perfume.
8. Ladle over warm jasmine rice in shallow bowls, garnish with sliced red chili, and serve immediately with lime wedges if desired.

Cook’s Notes

• Fresh galangal gives the most authentic floral flavor; substitute ginger only in a pinch since it is sharper and less aromatic.
• Khmer curry paste is milder than Thai paste. Remove chili seeds for less heat, or add a couple of fresh Thai chilies with the basil for more fire.
• Tamarind paste supplies the signature gentle sourness. If you do not have it, substitute 1 tablespoon of fresh lime juice stirred in at the end.
• For the richest body, use freshly pressed coconut milk – add the thick first press with the paste and the thinner second press as your cooking liquid.
• This curry tastes even better the next day; refrigerate overnight and reheat gently so the beef absorbs the spiced coconut broth.

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