This single-skillet supper is a quick ticket to rich and full flavors. Don’t shake the coconut milk before opening it; you want to keep the thick cream layer separated.
Ingredients
1 (13.5-ounce) can light coconut milk
4 teaspoons red curry paste
2 teaspoons dark brown sugar
2 teaspoons fish sauce
¼ teaspoon crushed red pepper
1 ½ cups sliced red bell pepper
1 cup sliced onion
12 ounces beef tenderloin, thinly sliced
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice
½ teaspoon kosher salt
2 cups hot cooked brown basmati rice
4 lime wedges
Directions
Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
Remove pan from heat; stir in basil, lime juice and salt. Serve beef mixture with rice and lime wedges.
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