| Coarse Salt and Freshly Ground Pepper | 1/4 C Water |
| 8 oz Vermicelli or Angle- Hair Pasta | 1 tbsp Thai Red Curry Paste |
| 2 tbsp Vegetable Oil | 1 Can (14 oz) Unsweetened Coconut Milk |
| 1 lb. Beef Sirloin | Fresh Basil |
| 1 Red Onion | 1 tbsp Fresh Lime Juice |
| 2 Red Bell Peppers |
Directions
- Bring a large pot of water to a boil; add a generous amount of salt. Cook noodes until tender according to package insturctions; drain.
- Meanwhile, in a large skillet, heat 1 tbsp oil over medium- high. Season beef with salt and pepper; add half the beef to skilet cook, without stirring, until browned on the side, 1 to 2 minutes. Transfer beef to a plate. Repeat with remaining tbsp oil and beef.
- Add onion, bell peppers, and the water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp- tender, 3-4 minutes. Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
- Return beef and any accumulated juices to skillet; add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lime juice, and season with salt and pepper. Serve beef mixture over noodles.
