Thai Beef Curry Stew Recipe

Heat half the oil in a large saute pan over high heat. Add one-third of the beef and cook, turning, for 2 to 3 minutes until brown all over. Transfer to a plate. Repeat, in 2 more batches, with remaining beef. Set aside. 

Heat remaining oil in the pan over medium-high heat. Add onion, and cook, stirring, for 5 minutes or until softened. Add curry paste and garlic and cook for 1 minute or until fragrant.

Return beef to the pan. Add coconut milk and beef stock. Bring to the boil. Reduce heat and simmer, covered, for 45 minutes. 

Add fish sauce and sugar and simmer, uncovered, for 40 minutes or until sauce thickens. Stir in beans, eggplants, and lime juice. Cook, uncovered, for 5 minutes or until vegetables are tender. Serve immediately with bowls of steamed rice.