Ingredients

• 400ml can coconut cream
• 2 cups ( 400gm ) Jasmine Rice
• 1/4 cup vegetable oil
• 4 baby eggplant or 1 medium eggplant
• 1 brown onion halved and thinly sliced.
• 2 cloves garlic peeled and sliced lengthways.
• 1 tomato finely chopped.
• 2 tsp SIMPLY STIRRED TOMATO& CHILLI SAMBAL
• 5 cm piece of fresh ginger, peeled and chopped.
• ½ bunch THAI basil- leaves.
• 500gm beef sirloin ( pork or chicken can also be substituted)- thinly sliced across the grain.

Cooking Directions

1. Rinse rice under cold running water, until water runs clear. Place rice in a heavy based saucepan.
2. Add coconut cream, 100 ml of water and a pinch of salt- stir then bring to boil over medium heat. Cover and reduce heat to low and cook for 10 minutes or until rice has absorbed the liquid.
3. Remove from heat and stand, covered, for 10 minutes.
4. Heat 1 tbls oil in a wok over med-high heat. Add eggplant, cover and cook, stir occasionally for 5-6 minutes or until golden and tender.
5. Transfer to a bowl. Heat wok to high heat, add 2 tsp oil and ½ of the beef strips.
6. Stir fry for 2 minutes or until just tender, then transfer to the bowl.
7. Repeat with another 2 tsp of oil and the other ½ beef strips.
8. Heat remaining oil in wok to med-high heat. Add the onion, garlic and stir fry for 2-3 minutes.
9. Add tomato, ginger and SIMPLY STIRRED TOMATO & CHILLI SAMBAL and cook for another 5 minutes.
10. Add water and bring to a gentle simmer- simmer for 2-3 minutes or until sauce thickens
11. Drain beef and return with eggplant to the wok, stir through until warm
12. Serve with warm rice and sprinkled with Thai basil.