Spicy Thai Red Curry Beef

• 1 (13.5-ounce) can light coconut milk
• 4 teaspoons red curry paste
• 2 teaspoons dark brown sugar
• 2 teaspoons fish sauce
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups sliced red bell pepper
• 1 cup sliced onion
• 12 ounces beef tenderloin, thinly sliced
• 1 cup torn fresh basil leaves
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 2 cups hot cooked brown basmati rice
• 4 lime wedges

1. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.

light coconut milk, red curry, brown sugar, fish sauce, red pepper, red bell pepper, onion, beef tenderloin, basil, lime juice, kosher salt, basmati rice, lime wedges

Taken from www.myrecipes.com/recipe/spicy-thai-red-curry-beef (may not work)