Name: Thai Red Curry Beef with Rice
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Thai red curry paste - 4 ounces; Coconut milk - 1 (14 ounce) can; Canola oil - 3 tablespoons; Eggplant slices, cut into half moons - 3 cups; New York steak, cut into 1/4-inch strips - 1 ½ pounds; Red bell pepper, cut into strips - 1 medium; Firm tofu, drained and cubed - 1 (16 ounce) package; Frozen peas and carrots - 1 cup; Cherry tomatoes, halved - 1 cup; Slivered Thai basil - ½ cup; Chopped Thai chile peppers - ¼ cup; Lime, juiced - 1 medium; Lemon grass, chopped - 2 stalks; Hot cooked jasmine rice - 4 cups

Ingredients for - Thai Red Curry Beef with Rice

1. Thai red curry paste 4 ounces

2. Coconut milk 1 (14 ounce) can

3. Canola oil 3 tablespoons

4. Eggplant slices, cut into half moons 3 cups

5. New York steak, cut into 1/4-inch strips 1 ½ pounds

6. Red bell pepper, cut into strips 1 medium

7. Firm tofu, drained and cubed 1 (16 ounce) package

8. Frozen peas and carrots 1 cup

9. Cherry tomatoes, halved 1 cup

10. Slivered Thai basil ½ cup

11. Chopped Thai chile peppers ¼ cup

12. Lime, juiced 1 medium

13. Lemon grass, chopped 2 stalks

14. Hot cooked jasmine rice 4 cups

How to cook deliciously - Thai Red Curry Beef with Rice

1 . Stage

Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.

2 . Stage

Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.

3 . Stage

Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.

4 . Stage

Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.

5 . Stage

Serve immediately over hot rice.