- In a large pot over high heat, brown the meat in the oil. Season with salt and pepper. Add the onion and cook for 3 minutes while stirring. Add the coconut milk, curry paste, lime, fish sauce, sugar and cinnamon. Bring to a boil. Cover and simmer over low heat for 2 hours or until the meat is fork tender. Remove the lime from the pot and compost. Freeze at this point, if desired.
- Place a steaming basket in the bottom of another large pot. Add enough water to just reach the bottom of the steamer. Cover and bring to a boil. Place the eggplants and green beans in the steamer. Cover and cook for 5 minutes or until tender.
- Add the vegetables to the pot of braised beef and simmer for 2 minutes while stirring.
- Serve the meat with the vegetables. Garnish with the bell pepper and Thai basil, if desired. Delicious served with rice.
If you don’t have light coconut milk on hand, use 1 can of regular coconut milk and add the same quantity of water.