Thai Red Curry Beef And Eggplant

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Kraft Foods


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1 jar Thai red curry base

1 can (14 oz.) coconut milk, well stirred

3 Tbsp. canola oil

3 cans eggplant slices (cut into 1/2-inch moons)

1 1/2 lb. New York steak or other tender cut, cut into bite-size strips

1 cup fresh or frozen peas

1 cup cherry tomatoes, halved

1/2 cup slivered fresh Thai basil or 1/4 c slivered fresh regular basil

2 or 3 Kaffir lime leaves, torn in half (optional)

1 to 2 Thai green bird chilies or 1/2 jalapeno, cut into long strips (optional)

Steamed jasmine rice for serving

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