Quick Thai Curry

1 pound sliced london broil or flank steak
1 pound string beans, ends cut, halved
2 chinese eggplants, halved and in 1/2 inch slices
1/2 cup coconut milk
3-4 tablespoons of Thai Red Curry Paste
1 onion sliced
3 tablespoons oil
Asian hot sauce such as Sriracha
fresh basil

Brown onion slices in Oil. add curry paste and stir briskly 3-4 minutes until fragrant. Add meat and cook until no longer pink. Stir in coconut milk, cook 5 minutes longer, then add vegetables and basil. Cover, reduce heat, and cook for 20-30 minutes (stirring occasionally) until vegetables are tender. Add hot sauce to taste.

My thoughts:

This recipe is what my sweet husband came up with for dinner last night. He even typed it up for me, so if there are complaints, take it up with him. It was very good: quick, easy and spicy. Just like we like it!


  1. Oh! It looks and sounds so spicy and warm and comforting!

  2. I love Thai food! Thanks for the recipe, I’m going to try this soon.