Beef with Red Curry Sauce - Coconutmilkideas

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons Fish Sauce
• 8 oz sugar snap peas
• 1/2 cup chopped Thai or Italian basil
• Optional: cooked Jasmine Rice
• 1 1/4 lbs sirloin, thinly sliced
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 1/2 tablespoons Red Curry Paste
• 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section), divided
• 10 minutes to assemble
• 15 minutes to cook
• Total time: 25 minutes
• Serves 4
• Sprinkle beef with salt and set aside.
• Heat oil on high in large skillet. Add onion and red pepper. Cook until tender-crisp and tinged with brown.
• Push vegetables aside and add Red Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved.
• Add remaining coconut milk, brown sugar, lime juice and fish sauce. Bring to a boil and cook 2 minutes. Add sugar snap peas and beef. Stirring, cook until beef is rare to medium rare.
• Remove from heat and stir in basil. Serve over Jasmine Rice for a true Thai experience.