Thai Green Curry Beef Stir-Fry
Prep Time
Serves
Cooking Mode
2 tbsp canola oil, divided
12 oz beef stir-fry strips
1 red pepper, cut into strips
¼ lb cremini mushrooms, halved or quartered
2 cups cubed eggplant
2 tbsp Thai green curry paste
1 tbsp fish or soy sauce
1 can coconut milk
2 green onions, thinly sliced on angle
2 tbsp finely chopped cilantro
2 tbsp canola oil, divided
12 oz beef stir-fry strips
1 red pepper, cut into strips
¼ lb cremini mushrooms, halved or quartered
2 cups cubed eggplant
2 tbsp Thai green curry paste
1 tbsp fish or soy sauce
1 can coconut milk
2 green onions, thinly sliced on angle
2 tbsp finely chopped cilantro
Directions
1In 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.
2Add 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.
3Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.
Tips
1
Serve over steamed jasmine rice or rice noodles, with lime wedges.
Disclaimer
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Personal Note
Personal Note
