1. In a small bowl, combine tamarind pulp with the boiling water and let steep for 20 minutes. 2. Meanwhile, cut the meat into thin strips, 1/2-inch wide and 2-inches long. 3. In a food processor, combine chili, cilantro, galangal and lemon grass and process to a paste. 4. Heat the oil in a wok, add onions and garlic and stir-fry for about 2 minutes; add the paste from the food processor and stir-fry 3 minutes more. 5. Add the beef and stir-fry 3 to 4 minutes; next add the fish sauce, sugar, and coconut milk. 6. Strain the tamarind liquid into the wok, discarding the solids; mix well and simmer for 15 minutes. 7. Add the eggplant, lime juice, and grated peel; continue simmering 5 minutes to soften the eggplant. 8. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
