Thai Red Curry Beef with Rice

This is a great, exotic curry dish with a kick! Easy to make vegetarian by not using the beef and adding even more vegetables. Served over jasmine rice and it is delicious!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 467 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 cup cherry tomatoes, halved
• 3 tablespoons canola oil
• 1 medium lime, juiced
• 1 cup frozen peas and carrots
• 1 medium red bell pepper, cut into strips
• 4 ounces Thai red curry paste
• 3 cups eggplant slices, cut into half moons
• 1 ½ pounds New York steak, cut into 1/4-inch strips
• 1 (16 ounce) package firm tofu, drained and cubed
• ½ cup slivered Thai basil
• ¼ cup chopped Thai chile peppers
• 2 stalks lemon grass, chopped
• 4 cups hot cooked jasmine rice

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve immediately over hot rice.