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Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry

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Malaysian Beef & Eggplant Curry

Malaysian Beef & Aubergine Curry

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Malaysian Beef Curry is rated / 5 based on votes.

Print Recipe

Preparation time: 25 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 8-9 hours on Low setting

Easy to cook but delicious Malaysian dish, just put everything together and topped it with pak choi stir-fried with little ginger and rice.


  • 500g (1lb) diced braising beef
  • 1 large eggplant ( cut into chunks)
  • 2 tablespoons red Thai curry paste
  • 1 tablespoon fish sauce
  • 1 large onion
  • 3-4 garlic gloves
  • 2 tablespoon sunflower oil
  • 400ml (13fl oz) can coconut milk
  • Boiled rice to serve


  1. Pre heat the slow cooker.
  2. Add onions and garlic into a food processor and vitamise until it become paste like.
  3. Heat the frying pan with oil and add mixture. Fry for a few minutes until softened and slightly brown.
  4. Add few pieces of beef and eggplant at a time to fry until browned.  Blend the curry paste, fish sauce and coconut milk together  until boil. Transfer the mixture to the slow cooker pot.
  5. Cooked for around 8-9 hours on low until meat is tender.
  6. Serve with plain boiled rice.

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