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Coconut and Beef Curry with Noodles

Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.

  • Prep:
  • Total Time:

Source: Everyday Food, October 2007


  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil
  • 1 pound beef sirloin, cut into thin 2-inch-long strips
  • 1 red onion, halved and thinly sliced
  • 2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
  • 1 tablespoon Thai red curry paste
  • 1 can (14 ounces) coconut milk
  • 1 cup packed fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 8 ounces angel-hair pasta


  1. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to a plate (meat will cook more later), and repeat with remaining tablespoon oil and remaining beef. Set beef aside, reserving skillet.

  2. Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, scraping bottom of skillet, 1 minute.

  3. Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice, and season curry with salt and pepper.

  4. Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Serve beef curry over pasta.

Cook's Notes

Thai red curry paste: This vibrant mix of chiles, lemongrass, and spices offers fast Asian flair to stir-fries, noodles, and meats.

Coconut milk: Use tropical coconut milk (not cream of coconut) for richness and sweetness in soups, sauces, vegetable sides, and even desserts.

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