THAI RED CURRY BEEF AND EGGPLANT

Thai Red Curry Beef and Eggplant image

Provided by My Food and Family

Categories Home

Number Of Ingredients 11

Ingredients

1 jars thai red curry
14 ounces coconut milk
3 tablespoons canola oil
3 cans eggplant
1.5 pounds york steak
1 cups peas
1 cups cherry tomatoes
0.5 cups thai basil
2 units kaffir lime leaves
1 units thai
1 servings jasmine rice

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