Thai Red Curry Beef

• 1Tbsp peanut oil
• 1yellow onion sliced thin
• 1red pepper sliced
• 1green pepper sliced
• 1cup coconut milk
• Thai red curry paste
• 1/4cup fish sauce
• 1 1/2 tbsp raw sugar
• 1 1/2 tsp tamarind concentrate
• 1 tsp fresh lime juice
• 1 lb beef tenderloin cut across gain in 1/4 inch slices
• 2 tbsp unsalted peanuts toasted and chopped
• 5 fresh thai basil leaves
• 3 cups cooked white rice

1. In large saute pan over high heat, heat oil until almost smoking. Add onion, red and green bell peppers and stir fry until just tender, 5 - 7 minutes. Transfer veggies to a bowl.
2. Return pAn to medium heat and add coconut milk. Heat until milk bubbles. Stir in curry paste and simmer until sauce bubbles, 3 - 5 minutes. Stir in fish sauce, sugar, tamarind concentrate, and lime juice and bring to a low boil. Cook until sauce thickens, 7 - 10 minutes.
3. Stir in beef and vegetables and cook until beef is just cooked, 5 - 7 minutes.
4. Transfer curry to warmed serving bowl. Garnish with peanuts and basil leaves. Serve over rice

peanut oil, onion, pepper, pepper, coconut milk, red curry, fish sauce, sugar, tamarind concentrate, lime juice, beef tenderloin, peanuts, fresh thai basil leaves, white rice

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-beef-50153301 (may not work)