Coconut and Beef Curry With Noodles

This is a fairly easy dinner recipe which has a different taste to it than the stir-fry recipes that we eat all the time in our family. When I mentioned to Brett that I could really taste the spice from the extra curry paste I added this time Brett's response was, "What spice? You think this is spicy?" So, I guess I would say "1 tablespoon Thai red curry paste, or more (or less) to taste." That should about cover it!

Coconut and Beef Curry With Noodles
Source: Everyday Food

course salt and ground pepper
2 tablespoons vegetable oil
1 point beef sirloin, cut into thin 2-inch-long strips
1 red onion, halved and thinly slices
2 red bell peppers (ribs and seeds removed), thinly sliced lengthwise
1 tablespoon Thai red curry paste
1 can (14 ounces) coconut milk
1 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
8 ounces angel-hair pasta

1. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon 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 (meat will cook more later), and repeat with remaining tablespoon 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 to package instructions; drain. Serve beef curry over pasta.

[I'm so proud that I was able to use fresh Thai basil, cut from my own small herb garden for this recipe tonight.]