Beef with Red Curry Sauce

To go along with the soup I made the other day, I made another Thai dish as the main course.  While this was good, it wasn't nearly as good as the soup.  I doubt I'll make this one again, but wanted to blog it anyhow for the record.  It may be that it wasn't as good because I omitted the sugar snap peas--I kind of doubt it, though, as the sauce this made did not match the darker color of the original recipe's photo.  Not sure how they achieved that color given the amount of coconut milk used.

Link to original recipe:

http://atasteofthai.com/thai-recipes/beef-with-red-curry-sauce-recipe/

Ingredients:

1 lb. stir-fry sliced beef

1/2 tsp. salt

2 T. canola oil

1 medium yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 T. red curry paste

1 can (13.5 oz.) coconut milk, divided

1 T. dark brown sugar

1 T. lime juice

2 tsp. Thai fish sauce

handful Italian basil, torn

Instructions:

1. Sprinkle beef with salt, stir, and set aside.

2. In a large skillet, heat oil over medium-high (8 for my stove) heat.  Add onion and red pepper, cooking and stirring until tender-crisp and starting to brown.

3. Push the vegetables aside and add red curry paste.  Add 1/2 can of the coconut milk and stir to mix until paste is blended in milk.

4. Add remaining coconut milk, brown sugar, lime juice, and fish sauce.  Bring to a boil and cook for 2 minutes.

5. Add beef and cook until browned/no pink visible (I had to scrape sauce off of pieces in order to tell).

6. Lower heat and stir in basil.  Cook for 1 more minute.

7. Serve with desired side and enjoy.  I chose boiled plain Basmati rice.