Thai Red Curry Beef and Eggplant
Makes:
8 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 1 jar Thai red curry base
- 1 can (14 oz.) coconut milk, well stirred
- 3 Tbsp. canola oil
- 3 cans eggplant slices (cut into 1/2-inch moons)
- 1 1/2 lb. New York steak or other tender cut, cut into bite-size strips
- 1 cup fresh or frozen peas
- 1 cup cherry tomatoes, halved
- 1/2 cup slivered fresh Thai basil or 1/4 c slivered fresh regular basil
- 2 or 3 Kaffir lime leaves, torn in half (optional)
- 1 to 2 Thai green bird chilies or 1/2 jalapeno, cut into long strips (optional)
- Steamed jasmine rice for serving
make it
In clay pot or saucepan over medium heat, whisk together red curry base and coconut milk, heat until hot.
In large saute pan over medium-high heat, warm oil. Add eggplant; cook, stirring occasionally, 3-5 minutes.
Transfer to pan with curry sauce; add beef. Cook, stirring occasionally until meat is cooked through and eggplant s tender, 5-8 minutes. Add peas, cherry tomatoes, basil, lime leaves and chilies, stir until hot, 1-2 minutes. Serve immediately with rice.
Notes
