From craving to table
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
- 3
Pour in half the coconut milk and stir to combine, simmering for 2 minutes.
- 4
Add the sliced beef and cook for 2-3 minutes until no longer pink.
- 5
Stir in the remaining coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
- 6
Add the bell peppers, onion, and bamboo shoots. Simmer for 10-12 minutes until vegetables are just tender and beef is cooked through.
- 7
Remove from heat and stir in the lime juice and fresh basil leaves.
- 8
Serve hot over steamed jasmine rice.