Thai Red Curry Beef And Eggplant

• 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 jalapeno, cut
• into long strips (optional)
• Steamed jasmine rice for serving

1. In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot.
2. In a large saute 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.

red curry, coconut milk, canola oil, eggplant slices, new, peas, cherry tomatoes, basil, regular basil, lime leaves, green bird chilies, jasmine rice

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-beef-and-eggplant-1234956 (may not work)