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Thai Red Curry Beef and Eggplant

Thai Red Curry Beef and Eggplant
If you'd like, add strips of fresh Thai chilies to this dish. They lend nice color and a jolt of heat. Fragrant jasmine rice is the perfect accompaniment.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8


  • 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-
  • 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


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.
Williams-Sonoma Kitchen.