Ingredients
1 can (14 ounce) unsweetened coconut milk, divided
2 TBSP red curry paste
1 pound beef top sirloin, sliced crosswise into thin, bite sized strips
1 TBSP olive oil
1 cup chopped onion
3 TBSP fish sauce
1/2 cup fresh basil
1 red bell pepper cut into bite sized pieces
Directions
In a medium saucepan over medium high heat bring about 1/4 cup of the coconut milk to a boil. Add 1 TBSP of the curry paste and stir fry for about 30 seconds until combined.
Add the beef and cook 1 to 2 minutes, just until it changes color. Remove it to a plate with a slotted spoon, leaving as much curry in the pan as possible.
Add the oil and the remaining curry paste to the pan and cook about 30 seconds, stirring as you did before. Add the onion and cook 2 to 3 minutes until the onion is softened and shiny. Add the remaining coconut milk and the fish sauce to the pan and bring to a boil. Lower the heat to maintain a simmer and cook, uncovered, about 7 to 8 minutes.
Meanwhile slice the basil crosswise into shreds and set aside. Return the beef to the pan and add the red bell pepper. Simmer until the beef is heated through, about 2 minutes. Stir in the basil and remove from the heat. Serve warm over cauliflower rice.