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.
- 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
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.
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.
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.
Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Serve beef curry over pasta.
Coconut milk: Use tropical coconut milk (not cream of coconut) for richness and sweetness in soups, sauces, vegetable sides, and even desserts.