Thai Green Curry Beef Stir-Fry

  • Prep Time 10 min
  • Total Time 25
  • Serves: 4

Ingredients

  • 2 tbsp canola oil, divided 30 mL
  • 12 oz beef stir-fry strips 375 g
  • 1 red pepper, cut into strips
  • 1/4 lb cremini mushrooms, halved or quartered 125 g
  • 2 cups cubed eggplant 500 mL
  • 2 tbsp Thai green curry paste 30 mL
  • 1 tbsp fish or soy sauce 15 mL
  • 1 can coconut milk 414 mL
  • 2 green onions, thinly sliced on angle
  • 2 tbsp finely chopped cilantro 30 mL

Directions

  • Step 1

    In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate.

  • Step 2

    Add remaining oil to skillet. Stir-fry mushrooms and eggplant over medium-high heat, 3 to 5 min., or until eggplant starts to soften. Stir in curry paste and fish or soy sauce and cook 1 min. Add coconut milk. Reduce heat to medium. Cook 5 min., stirring occasionally, or until eggplant is tender.

  • Step 3

    Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.

Tip

Serve over steamed jasmine rice or rice noodles, with lime wedges.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 440
  • Fat 33 g
  • Saturated Fat 21 g
  • Carbs 12 g
  • Sugar 5 g
  • Protein 24 g
  • Cholesterol 45 mg
  • Fibre 3 g
  • Sodium 1090 mg