Coconut And Chicken Curry

• coarse salt and ground pepper
• 2 tbsp. 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 tbsp. Thai red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup packed fresh basil leaves
• 1 tbsp. fresh lemon juice
• 8 ounces angel-hair pasta
• Be frugal with the coconut milk, double the amount of curry paste (or more) and be careful not to overcook the meat. Consider substituting chicken for sirloin. Substitute rice for angel-hair pasta. Add 1-2 cups peas.

1. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tbsp. 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 and repeat with remaining tbsp. oil and remaining beef. Set beef aside, reserving skillet.
2. 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.
3. 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.
4. Add pasta to boiling water, and cook until al dente, according o package instructions; drain. Serve beef curry over pasta.

salt, vegetable oil, beef sirloin, red onion, red bell peppers, red curry, coconut milk, basil, lemon juice, angelhair pasta, coconut milk

Taken from www.epicurious.com/recipes/member/views/coconut-and-chicken-curry-1248535 (may not work)