Coconut Curry Beef

This seems like a gentle way to start off the week. A little earthiness, a little sweetness, a whole lotta beefiness.

COCONUT CURRY BEEF

8 oz. vermicelli
Salt and pepper
2 tbsp olive oil
1½ lbs beef
½ red onion, sliced into thin strips
2 red bell peppers, sliced into thin strips
¼ cup water
1 tbsp red curry paste
1 can (12-14 oz) coconut milk
1 cup basil leaves (plus some extra)
Juice of one lime

Start a large pot of well-salted water boiling. Cut beef into thin rectangular strips; season well with salt and pepper. Heat 1 tbsp of oil in a large skillet over medium-high heat. Place half of the beef in skillet and brown on one side only; do not stir beef around. Remove beef from pan and set aside. Add remaining oil and brown remaining beef in the same way. Whenever the water starts to boil, add pasta. Remove beef from skillet and store with first batch. Add peppers, onion, and water to skillet and stir to remove browned beef bits from pan. Saute in skillet until tender, about 4 minutes. Add curry paste to skillet and stir to mix in thoroughly. Saute mixture for 1 or 2 minutes, stirring occasionally. When pasta is done, drain and set aside. Add beef to skillet and cook for 1-2 minutes. Add coconut milk to skillet. Simmer for 4 minutes to thicken the mixture. Add lime juice and basil to skillet and stir to incorporate.

To serve, divide the pasta between four bowls. Top each serving of pasta with beef mixture and extra basil if desired.

Makes 4 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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