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Green Curry Beef with Eggplant

Made With:


Campbell's® Green Curry Sauce

This vibrant Thai green curry sauce is a perfect complement to shrimp, poultry, or tofu. Features contrasting flavours of sweet and hot with a combination of coconut milk,green curry paste, spicy jalapenos, cilantro, shallots, and garlic.

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Serving Suggestions
 • Substitute beef with shrimp, chicken, or tofu.
 • Serve over cooked Jasmine rice.

Total Time


Serving & Size

2 cup/500 mL

Indulge in Asian fusion cuisine with sirloin steak, bell peppers, and eggplant simmered in Campbell's® Green Curry Sauce

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 250 mL cup
1. Heat oil in large skillet.
Ingredients Weight Measure
Weight Measure
Campbell’s Green Curry Sauce (one pouch) 1.36 kg lbs
2. Add Campbell’s® Green Curry Sauce and heat on medium for 3 minutes.
Ingredients Weight Measure
Weight Measure
Boneless Beef Sirloin Steak cut into strips 3.2 kg lbs
Thai Eggplant, diced 1.8 kg lbs
Red Bell Pepper, chopped 1.0 kg lbs
3. Add beef, eggplant, and red bell peppers, and cook until tender.
Ingredients Weight Measure
Weight Measure
Thai basil, sliced 125 mL cup
Seeded Thai Bird Chili Pepper 10 each 10  each
Chopped Cilantro 60 mL cup
4. Stir in basil, chili, and cilantro just before serving.


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