- Prep Time
- 10 mins
- Total Time
- 25 mins
- 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
Method
- 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.
Tips
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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 440
- Fat:
- 33 g
- Saturated Fat:
- 21 g
- Carbs:
- 12 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 45 mg
- Protein:
- 24 g
- Sodium:
- 1090 mg
