THAI RED CURRY BEEF AND EGGPLANT
Steps:
- 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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