Lunch Leftover's: Pescatarian "Beef" and Eggplant Red Curry

It's too cold to go out for lunch, so I'm having leftovers from last nights dinner. Technically its not vegetarian or vegan because the curry has shrimp paste and fish sauce, so let's call it pescatarian "beef" and eggplant curry. Here's the recipe:

1 cup unsweetened coconut milk
1 + 1/2 cup water or broth
1 package of Morningstar meal starters, beef
1 eggplant, chopped into 1/2" squares.
2 tablespoons of red curry paste
2 tablespoons of fish sauce
2 tablespoons brown sugar
2 cups of jasmine rice, steamed

In a wok, stir 1/2 a can of coconut milk and bring to a simmer over medium high heat. Once it is thick, bubbly, and fragrant (about 2-3 minutes) add the red curry paste. Mash and stir until it forms a creamy, smooth curry (about 2-3 minutes. Next, toss in the beef strips and stir, tossing to coat for a minute or two. Add the rest of your ingredients and stir occasionally, allowing to simmer for about 8 minutes, or until the eggplant takes on a light green color and softens. Once the curry looks ready to go, spoon it over a bowl of steamed jasmine rice and enjoy.