Directions

1. Drizzle the coconut oil in a wok and heat it over a medium-high flame.

2. Add the sliced onion and cook for 5 mins on medium heat until softened.

3. Add the garlic and cook until fragrant. After that, add the Thai curry paste followed by ¼ cup of coconut milk. Stir cook for 1 minute.

4. Meanwhile, transfer the beef cubes to a bowl. Pour enough water to fully immerse the meat in it and keep aside to rehydrate for 20 minutes.

5. Then, drain the water and add the beef cubes into the wok. Cook for 2-4 mins by stirring well so that the spice mix coat the beef cubes.

6. Pour the beef stock and let it boil over high heat. Then, simmer for 5-6 mins on medium-low heat.

7. Now, pour ½ cup of coconut milk and add the sliced eggplants. Stir it, cover the wok, and simmer for 6-8 minutes until the eggplants are fork-tender.

8. Next, add the chopped bell pepper, season with salt, and squeeze the lime juice. Mix it, cover, and simmer for 2-3 mins.  

9. Lastly, turn off the stove and stir in the remaining ¼ cup of coconut milk.