2 Tbsp. vegetable or canola oil
salt and pepper, to taste
1 lb. beef sirloin, cut into thin 2-inch strips
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced lengthwise
1/4 cup water
2 Tbsp. Thai red curry paste
1 Tbsp. brown sugar
1 can (14 oz.) unsweetened coconut milk
1 cup packed fresh basil leaves
1 Tbsp. fresh lime juice
8 oz. angel-hair pasta (I used linguini)
DirectionsBring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat the oil over medium-high. Season beef with salt and pepper and cook through. Transfer beef to a plate and keep warm.
Add onion, bell peppers, and water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste and brown sugar; cook, stirring for 1 minute.
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 lime juice, and season curry with salt and pepper, if needed.
Add pasta to boiling water, and cook until al dente, according to package instructions; drain. Serve beef curry over pasta (or toss).