Spicy Thai Red Curry Beef

• Gluten free

• Meat

  • 12 oz Beef tenderloin

• Produce

  • 1 cup Basil, fresh leaves
  • 4 cups Lime, wedges
  • 1 cup Onion
  • 1 1/2 cups Red bell pepper

• Canned Goods

  • 1 (13.5-ounce can Coconut milk, light
  • 4 tsp Red curry paste

• Condiments

  • 2 tsp Fish sauce
  • 2 tbsp Lime juice, fresh

• Pasta & Grains

  • 2 cups Basmati rice, hot cooked brown

• Baking & Spices

  • 2 tsp Brown sugar, dark
  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper

Found on myrecipes.com

Description

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.