coconut and beef curry with noodles

Um. It has been snowing again today. The really heavy stuff. I just shovelled the driveway. And now I kind of need a nap. Those of you who know me, know I love snow. I especially love snow days. But all of this shovelling is getting to be a bit much – even for me. I can’t really use my right arm any more. Except to lift a fork to my mouth. And if I could just lay my face in dinner to save the effort, I would.

Now, if I were going to plant my face in any meal this evening it would be this one. It is quickly becoming one of my most favourite dishes. It is so, so tasty! And it doesn’t take long to make. Very important after a long Saturday at the studio. A day that starts with twelve three-year olds. Twelve. Or after shovelling your driveway for the millionth time.

You could easily serve four hungry people with this recipe. And you can decide whether you provide them with forks or not.

. . .

Coconut and Beef Curry with Noodles – adapted slightly from an Everyday Food recipe – download

• 1 package rice noodles (vermicelli or angel hair pasta), about 14 oz – I just cook up the whole package
• 2 tablespoons canola oil
• salt and pepper
• 1 pound beef sirloin, cut into thin 1-2 inch long strips
• 1 red onion, halved and thinly sliced
• 2 red bell peppers, ribs and seeds removed, thinly sliced, 1-2 inch pieces
• 1/4 cup water
• 1 tablespoon Thai red curry paste
• 1 can (14 oz) unsweetened coconut milk
• 1 cup packed fresh basil leaves
• juice from one large lime

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season beef with salt and pepper, and add half of the beef to the skillet. Cook, without stirring, until browned on one side (about 2 minutes). Transfer beef to a plate. Repeat with remaining tablespoon of oil and beef.

Bring a big pot of water to a boil and cook your noodles according to package instructions. In the meantime, (as you wait for the water to heat up), add the onion, bell peppers and the water to the skillet you cooked the beef in, seasoning with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender (3 or 4 minutes). Add curry paste, stirring and scraping the skillet until fragrant and combined.

Return beef and any accumulated juices to skillet. Add coconut milk. Simmer until sauce thickens slightly – about five minutes. Remove from heat. Stir in basil and lime juice. Serve over your noodles or combine noodles and sauce in large bowl before serving.

.