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

Everyday Food, October 2007


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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. Setbeef 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. Servebeef 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.