Coconut and Beef Curry

Coconut and Beef Curry
(adapted from Everyday FOOD Magazine)

2 Tbsp. vegetable oil
1 lb. beef, cut into thin strips (could substitute chicken)
1 red onion, halved and thinly sliced (or white onion)
2 red bell peppers, thinly sliced (could possibly use another veg)
1 Tbsp. Thai red curry paste (I used 1/2 Tbsp. -- this curry paste is mild though)
1 14 0z. can coconut milk
1 cup basil leaves (or cilantro)
1 Tbsp. lime juice
cooked pasta

Heat 1 tbsp oil in skillet. Season beef with salt and pepper; add half of 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 beef. Set aside beef, reserving skillet. (Meat will cook more later)

Add onion, bell peppers, and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occassionally, until vegetables are crisp-tender; about 3-4 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, 4-5 minutes. Remove from heat. Stir in fresh herbs and lime juice.

Serve over pasta.

I really enjoyed this Thai dish. I thought it could also be adapted easily to other things you may have around the house. The only ingredients not easily substituted would be the red curry paste and the coconut milk -- that gives the curry its flavor.