Thai Red Curry Beef And Eggplant

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
173
FAT
27%
CHOL
3%
SOD
7%

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Ingredients for 8 servings

1 jar Thai red curry base

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

3 Tbs. canola oil

3 cups eggplant slices (cut into 1/2-inch half- 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 cup slivered fresh regular basil

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

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

Steamed jasmine rice for serving

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