Beef and Eggplant Red Curry

Over the past few months, we have been making arrangements for our first child as well as learning the ropes of pregnancy. One of the most common tropes we’ve heard is the random, off-putting, late-night food cravings; in most stories, the dutiful spouse rushes off to a store or restaurant to buy whatever will satisfy the craving. This hasn’t been our experience, however. It’s true that we may have more coconut- and cashew-based ice cream on hand than normal; but we also finished wiring the outlet for our chest freezer very recently. The extra space for frozen foods also meant buying 36 pounds of grass-fed lamb.

Even before the pregnancy, there were regular requests for curry dishes. Our local international market has a great red curry paste, that we’ve since found online, and we have a homemade green curry we love. This recipe was another excuse to make curry, and it does not disappoint. We ate it for days, and it was a hearty meal by itself or paired with cauliflower rice.

Ingredients
1 Tbsp coconut oil
1 large onion, chopped
4 large garlic, diced
1 medium eggplant, chopped (about 3 C)
2 cans coconut milk
2 Tbsp red curry paste
2 lbs stew beef, thinly sliced into small pieces
Cilantro, chopped, for garnish

Method

Melt coconut oil over medium heat in a large pot.

Sauté onions 3-5 minutes until translucent.

Add garlic and sauté 1 minute.

Toss in eggplant. Sauté for 3 minutes.

Add coconut milk, stir and cook for 2-4 minutes.

Mix in red curry paste, stirring until well incorporated.

Add beef slices, mix well.

Cover and cook on medium-low for 20 minutes.

Garnish with cilantro when serving.

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