Do you love curry? Because WE DO! I think curry is one of our favorite things to eat, not that it always agrees with us, but that's just a minor detail. This beef curry was made with free range beef from our farmers market and let me tell you there is NO comparison to the crappy meat we have bought in the past. For many reasons I don't buy "normal" meat anymore, but taste/texture is definitely one of them.
Hey Dug/Candy do you recognize those chop sticks? We use them any time we have an asian meal, it makes us feel authentic :)
Ok so long story short this is a good one, really you have to try it. However a quick note for you on this one, add extra curry paste. I added about 1/2 T extra and it still wasn't quite enough kick for us. I also would choose rice next time, because these rice noodles didn't soak up the flavor as I would have hoped. MMMMM this one is delicious! Hope you ENJOY!
Coconut and Beef Curry with Noodles
8 oz vermicelli (rice noodles)
2 T veg oil
1 lb beef sirloin, cut into thin strips
1 red onion, halved lengthwise and thinly sliced
2 red bell peppers
1/4 cup water ( next time I might not add this water)
1 T Thai red curry paste
1 can unsweetened coconut milk
1 cup packed fresh basil leaves
1 T fresh lime juice
Bring a large pot of water to boil; add salt. Cook noodles until tender according to package directions.
Meanwhile, in a large skillet, heat 1 T oil over med high heat. Season beef with S&P, add half the beef to skillet. Cook until browned on one side 1-2 min. Transfer to plate, repeat with remaining beef.
Add onion, bell peppers and water to skillet; season with S&P. Cook stirring occasionally until veggies are tender, 3-4 min. Add curry paste; cook stirring until fragrant, about 1 min.
Return beef to skillet; add coconut milk. Simmer until sauce thickens, about 4-5 min. Remove from heat. Stir in basil and lime juice and season with S&P.
Serve over noodles.
Logan Rating: ****