Fresh Flavor Fast.
Coconut And Beef Curry with Noodles
Salt and pepper
8 oz. vermicelli or angel-hair
2 T. vegetable oil
1 lb. beef sirloin, cut into strips
1 red onion, halved lengthwise and sliced
2 red bell peppers, ribs and seeds removed, and sliced
1/4 c. water
1 T. Thai red curry paste
1 can coconut milk
1 c. basil leaves, packed
1 T. lime juice (I used lemon)
Prepare pasta as directed on package. Meanwhile in skillet heat oil over medium-high heat. Season beef with salt and pepper. Add half of the beef to the skillet. Cook on one side, do not stir, until browned, 1-2 minutes. Transfer beef to plate and repeat with remaining Tablespoon of oil and remaining beef. Add onion, peppers and water to skillet and season with salt and pepper. Cook until crisp, but tender 3-4 minutes. Add curry paste, cook while stirring until fragrant, about 1 minute. Return beef to skillet. Add coconut milk and simmer until thickened, about 4-5 minutes. Remove from heat and stir in basil and lime (or lemon) juice. Season with salt and pepper and serve over pasta.
Greta and Miles rating: They really liked this! Greta was crazy about the red peppers and the pasta. Miles loved the beef and the pasta.