tri-ticker-0827 Free Shipping on orders over $49* Use code: SHIP4FREE20% Off WS Stainless-Steel Cookawre*20% Off Calphalon Contemporary Cookware*
Return to Previous Page

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.

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

Directions:

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.