THAI RED CURRY BEEF AND EGGPLANT

THAI RED CURRY BEEF AND EGGPLANT image

Categories Beef

Number Of Ingredients 15

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1 jar Thai red curry base
1 can (14 fl. oz.) coconut milk, well stirred
3 Tbs. canola oil
3 cups eggplant slices (cut into 1/2-inch half-
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 cup
slivered fresh regular basil
2 or 3 Kaffir lime leaves, torn in half (optional)
1 to 2 Thai green bird chilies or 1/2 jalapeño, cut
into long strips (optional)
Steamed jasmine rice for serving

Steps:

In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot. In a large sauté pan over medium-high heat, warm the oil. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce and add the beef. Cook, stirring occasionally, until the meat is cooked through and the eggplant is tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve immediately with steamed rice. Serves 8.