Beef curry for two

copy tu Cook's illustrated.

Light coconut milk can be substituted for regular coconut milk, but the sauce will be slightly thinner. If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 teaspoon.

Ingredients

1.5	teaspoons vegetable oil
2	teaspoons red curry paste -- mua loai dong trong hop be' be', nhin kieu home-made, de trong ngan la.nh (thuong o gan may loai rau) o cua hang do Chau A'. Loai day fresh, ngon hon.
3/4	cup coconut milk - mua loai chaokoh la creamiest. Ke-Me cung dc, taste ngon hon Chaokoh nhung ko creamy bang
1	tablespoon fish sauce
2	teaspoons light brown sugar
3/4	pound flank steak , cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
1	small red bell pepper , stemmed, seeded, and cut into 1/4-inch-wide strips
1/4	pound sugar snap peas , strings removed
1/2	cup coarsely chopped fresh basil leaves
3	teaspoons fresh lime juice
	Salt

Instructions

1. 1. Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.

2. 2. Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste.