1 pound beef sirloin, cut into thin 2-inch-long strips
1 red onion, halved and thinly sliced
1 handful of beansprouts
1 tablespoon Thai red curry paste
1 can (14 ounces) coconut milk
1 cup packed fresh
8 ounces angel-hair spaghetti pasta
DIRECTIONS
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add the beef to frying pan. Cook, until browned on one side, 1 to 2 minutes, Set beef aside, reserving pan
To the pan, add onion, scallions, beansprouts, season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add green Thai curry paste; cook, scraping bottom of frying pan, 1 minute.
Return beef to pan, with any accumulated juices and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and season curry
Add pasta to boiling water, and cook until al dente, according to package instructions; drain. And keep the pasta in the saucepan adding the curry in the pan and stir. Serve!
