Beef and Eggplant in Red Curry Sauce

Photo be Chris Kohanek

This is a wonderful weeknight dinner. It only uses one pan, involves no sautéing, and is largely unattended. Fish sauce makes a big difference in this dish. It has a very long shelf life, so pick some up when you purchase the curry and coconut milk.

• 1 can red curry paste
• 2 cans coconut milk
• 1 ½ pounds beef cut into bite sized strips
• 3 Chinese eggplants (about 10-12 ounces)
• 3 tablespoons fish sauce
• Basil chiffonade
• Fresh chilies, thinly sliced

1. Combine the curry paste and coconut milk in a deep skillet or large saucepan and bring to a boil, stirring to ensure smoothness.

2. Add beef, return to simmer. Cover and simmer until beef is tender, about forty-five minutes.

3. Add eggplant and fish sauce and continue to cook until the eggplant is tender.

4. Garnish with basil and chili peppers. Serve with rice.

Makes 6 to 8 servings.