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Green Curry Beef with Eggplant

Green Curry Beef with Eggplant
Serving & Size

2 cup/500 mL

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable Oil 1 cup 250 mL
Campbell’s Green Curry Sauce (one pouch)
3 lbs
1.36 kg

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.

Boneless Beef Sirloin Steak cut into strips 7 lbs 3.2 kg
Thai Eggplant, diced 4 lbs 1.8 kg
Red Bell Pepper, chopped 2 lbs 1.0 kg
Thai basil, sliced 1/2 cup 125 mL
Seeded Thai Bird Chili Pepper 10 each 10 each
Chopped Cilantro 1/4 cup 60 mL
Instructions
1. Heat oil in large skillet.
2. Add Campbell’s® Green Curry Sauce and heat on medium for 3 minutes.
3. Add beef, eggplant, and red bell peppers, and cook until tender.
4. Stir in basil, chili, and cilantro just before serving.
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