1can13.5 ounces unsweetened coconut milk, shaken well
¼cupred curry paste
¾cuplow-sodium chicken broth
2teaspoonfish sauce
1tablespoonlight-brown sugar
1red bell pepperthinly sliced
1bunch asparagus1 pound, trimmed and cut into 1-inch pieces
8baby cornfrom 1 can
1poundsirloin steaktrimmed and thinly sliced against the grain
Cooked rice noodles
lime wedges
4green onionsthinly sliced
fresh cilantro leavesfor serving
Instructions
In a large wok or skillet, heat ½ cup coconut milk over medium-high, stirring, until shiny and thick, about 2 minutes.
Add curry paste and cook, stirring it until fragrant (about 1 minute). Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened (about 2 minutes).
Add baby corn and asparagus, cook until crisp-tender (about 3 minutes).
Add the steak and cook, stirring, until just cooked through, 2 minutes.
Serve over noodles with lime wedges, sliced green onions, and chopped cilantro.