This single-skillet supper is a quick ticket to rich, exotic flavor. Don’t shake the coconut milk before opening; you want to keep the thick cream layer separated.
How to Make It
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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CookL:JG
