Thai Red Curry Beef And Eggplant Recipe

Ingredients

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

Preparation

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.