Malaysian Beef and Aubergine Curry
3-4 cloves garlic
2 Tbsp sunflower oil
500g diced braising beef
1 large aubergine, cut into chunks
2 Tbsp red Thai curry paste
1 Tbsp fish sauce
400ml can coconut milk
boiled rice, to serve
1. Very finely chop the onion and garlic until almost paste like. Heat the oil in a frying pan; add the onion and garlic and fry, stirring for 2-3 minutes until softened.
2. Add the beef and aubergine, a few pieces at a time and fry until browned. Stir in the curry paste, fish sauce and coconut milk. Bring to the boil then transfer to the slow cooker pot.
3. Cover and cook on low for 8-9 hours until meat is tender. Serve with rice