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Coconut and Beef Curry with Noodles
Recipe Summary
prep: 25 mins
total: 25 mins
Ingredients
Ingredient Checklist
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
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.
Gallery
Coconut and Beef Curry with Noodles
Recipe Summary
prep: 25 mins
total: 25 mins
Gallery
Coconut and Beef Curry with Noodles
Coconut and Beef Curry with Noodles
Coconut and Beef Curry with Noodles
Recipe Summary
prep: 25 mins
total: 25 mins
Recipe Summary
prep: 25 mins
total: 25 mins
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Ingredients
Ingredients
- 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
Directions
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Coconut and Beef Curry with Noodles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut and Beef Curry with Noodles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
