Thai Red Curry Beef And Eggplant

1. 1

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

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.