1 can (13.5 ounces) unsweetened coconut milk, shaken well (I used light)
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce (I was out so I used Hoisin sauce)
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving (we liked it better on rice)
In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.
It said it makes 4 servings...ours went way further than that!
Per serv (sauce only): 410 cal, 25g fat, 31g protein, 17g carbs, 5g fiber