THAI RED CURRY BEEF WITH RICE

Thai Red Curry Beef with Rice image

This is a great, exotic curry dish with a kick! Easy to make vegetarian by not using the beef and adding even more vegetables. Served over jasmine rice and it is delicious!

Provided by Elisa

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

4 ounces Thai red curry paste
1 (14 ounce) can coconut milk
3 tablespoons canola oil
3 cups eggplant slices, cut into half moons
1 ½ pounds New York steak, cut into 1/4-inch strips
1 medium red bell pepper, cut into strips
1 (16 ounce) package firm tofu, drained and cubed
1 cup frozen peas and carrots
1 cup cherry tomatoes, halved
½ cup slivered Thai basil
¼ cup chopped Thai chile peppers
1 medium lime, juiced
2 stalks lemon grass, chopped
4 cups hot cooked jasmine rice

Steps:

Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.
Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.
Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.
Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.
Serve immediately over hot rice.

Nutrition Facts : Calories 467 calories, Carbohydrate 35.3 g, Cholesterol 44.3 mg, Fat 34.9 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 308.9 mg, Sugar 2 g