COCONUT AND CHICKEN CURRY

COCONUT AND CHICKEN CURRY image

Yield 4 servings

Number Of Ingredients 11

Previous Next

coarse salt and ground pepper
2 tbsp. 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 tbsp. Thai red curry paste
1 can (14 ounces) coconut milk
1 cup packed fresh basil leaves
1 tbsp. fresh lemon juice
8 ounces angel-hair pasta
Be frugal with the coconut milk, double the amount of curry paste (or more) and be careful not to overcook the meat. Consider substituting chicken for sirloin. Substitute rice for angel-hair pasta. Add 1-2 cups peas.

Steps:

Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tbsp. 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 and repeat with remaining tbsp. 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 o package instructions; drain. Serve beef curry over pasta.