Thai Green Curry Beef Stir-Fry

Prep time: 10min
Total time: 25 min
Serves: 4
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
Per serving (1/4 of the recipe):
calories
440
fat
33 g
saturated fat
21 g
carbs
12 g
sugar
5 g
protein
24 g
cholestrol
45 mg
fibre
3 g
sodium
1090 mg

Directions

  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.

  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.

  3. Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.