Name: Thai Red Curry Beef with Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 ounces Thai red curry paste; 1 (14 ounce) can coconut milk; 3 tablespoons canola oil; 3 cups eggplant slices, cut into half moons; 1.5 pounds New York steak, cut into 1/4-inch strips; 1 medium red bell pepper, cut into strips; 1 (16 ounce) package firm tofu, drained and cubed; 1 cup frozen peas and carrots; 1 cup cherry tomatoes, halved; 0.5 cup slivered Thai basil; 0.25 cup chopped Thai chile peppers; 1 medium lime, juiced; 2 stalks lemon grass, chopped; 4 cups hot cooked jasmine rice

Thai Red Curry Beef with Rice

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This is a great 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!

Recipe by Elisa

Published on April 3, 2009

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hrs

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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

Cook's Note:

You can use brown rice instead of jasmine.

Nutrition Facts (per serving)

467	Calories
35g	Fat
35g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 467
% Daily Value *
Total Fat 35g	45%
Saturated Fat 14g	70%
Cholesterol 44mg	15%
Sodium 309mg	13%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	13%
Total Sugars 2g
Protein 27g
Vitamin C 41mg	204%
Calcium 246mg	19%
Iron 8mg	42%
Potassium 618mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.