Directions

1. Add olive oil, garlic, and ginger to a skillet over medium-heat. Sauté for 3-4 minutes until aromatic.
2. Add beef and cook for 5-6 minutes until lightly browned. Add in the red curry paste, serrano chili, and basil. Cook for 3-4 minutes.
3. Pour in beef broth and coconut milk and give it a stir. Bring to a simmer, then add the kosher salt, red and yellow bell peppers, brown sugar, and lime juice. Cover and cook for 15-20 minutes over low heat, until the beef is tender.
4. Taste for seasoning, adding salt or additional lime juice as needed, and serve with toasted cashews and fresh torn mint and basil.