Coconut and Beef Curry with Noodles

• 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

1. Bring a large pot of water to a boil; add a generous amount of salt.
2. Cook noodles until tender according to package instructions; drain.
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.
4. Season beef with salt and pepper; add half the beef to skillet.
5. Cook, without stirring, until browned on one side, 1 to 2 minutes.
6. Transfer beef to a plate.
7. Repeat with remaining tablespoon oil and beef.
8. Add onion, bell peppers, and the water to skillet; season with salt and pepper.
9. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes.
10. Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
11. Return beef and any accumulated juices to skillet; add coconut milk.
12. Simmer until sauce thickens slightly, 4 to 5 minutes.
13. Remove from heat.
14. Stir in basil and lime juice, and season with salt and pepper.
15. Serve beef mixture over noodles.

salt, vermicelli, vegetable oil, beef sirloin, red onion, red bell peppers, water, red curry, unsweetened coconut milk, basil, lime juice

Taken from www.epicurious.com/recipes/food/views/coconut-and-beef-curry-with-noodles-387970 (may not work)