Coconut Beef Curry with Noodles

salt and pepper
2 TB. vegetable oil
1 lb. beef sirloin, cut into thin 2" long strips (could also use chicken or shrimp)
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced
green beans, ends trimmed off
carrots, cut into matchsticks
1 TB. thai red curry paste (can also use green curry paste),(asian aisle of grocery store)
1 can (14 oz.) coconut milk
1 c. packed fresh basil leaves, sliced
1 TB. fresh lemon or lime juice
Cooked, angel hair pasta, rice noodles or rice
*Optional-If you would like it spicy slice open 1 or 2 serrano or thai chilies and let simmer in broth.

Cook whatever you are going to serve the curry with. In a large skillet, heat 1 TB. oil over medium-high. Season beef with salt and pepper. Add to skillet, cook, without turning until browned on one side. 1-2 minutes. Transfer meat to a platter (it will cook more later).

Add more oil then add onion, bell peppers, carrots and green beans. Cook, stirring occasionally until vegetables are tender-crisp, 3-4 minutes. Add water and cook it out to steam the vegetable. Add curry paste; cook scraping bottom of skillet, 1 minute.

Return meat to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lemon or lime juice and season to taste with salt and pepper.

Serve over noodles or rice.

Submitted by: Kamdyn