Beef Free Thai Red Curry Beef with Basil

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  1 lb beef sirloin or flank steak, thinly sliced against the grain
  Required swap

  Consider using boneless skinless chicken thighs instead.

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  Chef's tip

  Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
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  1 can (13.5 oz) full-fat coconut milk
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  3 tbsp thai red curry paste
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  1 tbsp vegetable oil
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  1 red bell pepper, thinly sliced
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  4 makrut lime leaves, center rib removed and leaves thinly sliced
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  1 tbsp fish sauce
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  1 tsp palm sugar or light brown sugar
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  1 cup fresh thai basil leaves, loosely packed
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  1 tbsp fresh lime juice
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For serving

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  cooked jasmine rice, for serving
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  thinly sliced red chili, for serving (optional)
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