- 1 brown onion, sliced finely
- 1 small piece ginger, sliced finely
- ¼ cup extra virgin olive oil
- 1 large eggplant, diced
- ¼ cup jungle curry paste
- 500ml chicken stock
- 4 x 200g wagyu scotch fillet
- salt and pepper
- 1 bunch coriander leaves
- ½ bunch mint leaves
- 1 red chilli, sliced
1 Fry the onion and ginger in half the olive oil over a high heat for 2 minutes, then stir in the eggplant and fry for 3 more minutes.
2 Stir in the curry paste and cook for 1 minute, then pour in the chicken stock and bring to a simmer. Cook for 10 minutes, until thickened.
3 Season the scotch fillets with salt and pepper then drizzle with the remaining olive oil. Barbecue over a medium heat until cooked medium.
4 Fold the herbs and chilli into the curry, then serve next to the steaks.