30 Minute Thai Coconut Red Curry with Pre Top Sirloin Steak #whole30approved

In a large skillet over medium-high heat, heat the grapeseed oil until it simmers.

Add the onion and sauté for about 1 minute, then add red pepper, ginger, and garlic.

Keep cooking until softened and starting to caramelize.

Once the onion is translucent, add the curry paste and a pinch of salt.

Keep stirring to form a thicker consistency with the vegetables.

Add broth. Scrape any food bits from the pan and let simmer.

Stir in basil leaves.

Pour in the lime juice and coconut milk, and stir until the color is even.

Bring to a boil and then turn to low and let simmer for about 5 minutes.

Season with salt and pepper to taste.

Lastly, stir in the sirloin strips until just cooked. (hot pot style)

Remove from heat. Eat plain, with greens, or on top of rice.

Spice Level:

Dietary