Coconut and Beef Curry with Noodles

By stacymd23

Ingredients

• s&p
• 8 ozs vermicelli (rice noodles) or angel hair pasta
• 2 Tbsp veg oil
• 1 lb beef sirloin, cut into thin 2-inch-long strips
• 1 red onion, halved lengthwise and thinly sliced
• 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
• 1/4 cup water
• 1 Tbsp thai red curry paste
• 1 can (14oz) coconut milk *unsweetened)
• 1 cup packed fresh basil leaves
• 1 Tbsp fresh lime juice

Preparation

Step 1

1. Bring a large pot of water to a boil, add a generous amount of salt. Cook noodles until tender according to package instructions.

2. Meanwhile, in a large skillet, heat 1 tablespoon oil over med-high. Season beef w s&p, add half the beef to skillet. Cook, without stirring, until browned on one side, 1 -2 mins. Transfer beef to plate. Repeat with remaining oil and beef.

3. Add onion, bell peppers, and the water to skillet; season with s**p. Cook, stirring occassionally, until vegs are crisp-tender, 3-4 mins. Add curry paste; cook, stirring and scraping bottom of skillet until fragrant and combined, about 1 min.

4. Return beef and any accumulated juices to skillet; add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lime juice, season with s&p. Serve beef mixture over noodles