Thai Red Beef Curry For Two

• 1 1/2 teaspoons vegetable oil
• 2 teaspoons red curry paste (to taste)
• 3/4 cup coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons light brown sugar
• 3/4 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
• 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 1/4 lb sugar snap pea, strings removed
• 1/2 cup coarsely chopped fresh basil leaf
• 3 teaspoons fresh lime juice
• salt

1. Heat oil in 12-inch skillet over medium heat until shimmering.
2. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
3. Add beef and cook until pieces separate and turn firm, 3 to 5 minutes.
4. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes.
5. Turn off heat, stir in basil and lime juice. Season with salt to taste.

vegetable oil, red curry, coconut milk, fish sauce, light brown sugar, flank steak, red bell pepper, sugar snap pea, fresh basil leaf, lime juice, salt

Taken from www.food.com/recipe/thai-red-beef-curry-for-two-262902 (may not work)