COCONUT AND BEEF CURRY WITH NOODLES

Coconut and Beef Curry with Noodles image

Yield serves 4

Number Of Ingredients 11

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Coarse salt and freshly ground pepper
8 ounces vermicelli (rice noodles) or angel-hair pasta
2 tablespoons vegetable oil, such as safflower
1 pound 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 tablespoon Thai red curry paste
1 can (14 ounces) unsweetened coconut milk
1 cup packed fresh basil leaves
1 tablespoon fresh lime juice

Steps:

Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain.
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 beef to a plate. Repeat with remaining tablespoon oil and beef.
Add onion, bell peppers, and the water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
Return beef and any accumulated juices to skillet; add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lime juice, and season with salt and pepper. Serve beef mixture over noodles.