Coconut and Beef Curry with Noodles

• course salt and ground pepper
• 8 oz vermicelli (rice noodles)
• 2 tbsp vegetable oil
• 1 lb beef sirloin, cut into 2in thin strips
• 1 red onion, halved and thinly sliced
• 2 red bell peppers, thinly sliced lengthwise
• 1/4 cup water
• 1 tbsp Thai red curry paste
• 1 can coconut milk
• 1 cup packed fresh basil leaves
• 1 tbsp fresh lemon juice

1. Bring a large pot of salted water to a boil; add a generous amount of salt. Cook noodles until tender according to instructions.

2. In a large skillet, heat 2 tbsp oil over medium-high heat. Season beef with salt and pepper and add to skillet. Cook without stirring until browned on one side. Transfer to a plate and set aside.

3. Add onion, bell peppers and 1/4 water to skillet; season with salt and pepper. Cook until veggies are crisp-tender, 3-4 minutes.  Add curry paste; cook, stirrung and scraping bottom of skillet until fragrant, about 1 minute.

4. Return beef and any accumulated juices to skillet and add coconut milk. Simmer until sauce thickens, 4-5 minutes. Remove from heat. Stir in basil and lemon juice, season with salt and pepper.  serve beef mixture over noodles.

Source: Martha Stewart Everyday Food

Rachel's Thoughts: We forgot to take a picture as we devoured it.  Definitely will take again in the near future (and take a picture).   Not too spicy for my wimpy taste buds!