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Prep Time
10 mins
Total Time
25 mins


2 tbsp
canola oil, divided
30 mL
12 oz
beef stir-fry strips
375 g
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
green onions, thinly sliced on angle
2 tbsp
finely chopped cilantro
30 mL


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
33 g
Saturated Fat:
21 g
12 g
3 g
5 g
45 mg
24 g
1090 mg
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