Thai Beef & Vegetable Curry

Main Ingredient: Beef tips
Servings: N/A



1 lb. beef tips
1 lb. rice noodles
1 can coconut milk
2 tablespoons red curry paste
1 bell pepper, seeded and chopped
1 onion, chopped
1 cup eggplant, peeled and chopped
1 tablespoon fish sauce, or salt to taste
1 tablespoon sugar, use palm sugar if available
3 tablespoons basil leaves, chiffonade (preferably Thai basil)


1. Place rice noodles in a bowl of warm water to soak for 30 minutes. Drain and set aside.

2. Open the can of coconut milk and spoon the thick part at the top into a pan. Place pan over medium to high heat, add the curry paste and sauté until fragrant (1-2 minutes). Add the beef and saute to brown.

3. Add the remaining coconut milk, fish sauce, and sugar. Bring mixture to a boil. Add the pepper, onion and eggplant. Reduce heat and simmer for 5 minutes.

4. Serve over the rice noodles with plenty of sauce. Garnish with basil. (To chiffonade basil, roll up several leaves together and thinly slice.)