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. 1 jar Thai red curry base
2. 1 can (14 fl. oz.) coconut milk, well stirred
3. 3 Tbs. canola oil
4. 3 cups eggplant slices (cut into 1/2-inch half moons)
5. 1 1/2 lb. New York steak or other tender cut cut into bite-size strips
6. 1 cup fresh or frozen peas
7. 1 cup cherry tomatoes, halved
8. 1/2 cup slivered fresh Thai basil or 1/4 cup slivered fresh regular basil
9. 2 or 3 Kaffir lime leaves, torn in half (optional)
10. 1 to 2 Thai green bird chilies or 1/2 jalapeño, cut into long strips (optional)
11. Steamed jasmine rice for serving

Directions

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 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.

Notes