Hot beef, broccoli, and coconut red curry

Curry is such a great quick dinner. Thai red curry tends to be quick because I cheat and use pre-made paste. I do this because it can be difficult to find all of the authentic ingredients to make your own curry paste at home. I did make my own green curry paste when I had a lot of Thai basil and while it wasn't 100% authentic, it was really fresh, flavorful, and yummy. I planted some Thai basil this year and hoping that it does well so I can make a big batch of paste. Curry is one of those dishes that just makes me happy. It's so versatile - you can add pretty much any vegetables and/or meat that you want, and even fruit like mango and pineapple.

Coconut milk and unrefined coconut oil are quickly becoming staples in my kitchen and my diet. I absolutely love them both. I went to a class recently called "The Skinny on Fats" and have been reading a lot on this topic. Some similar information can be found on this site. I'm always trying to learn more about a healthy diet and trying to eat more whole and traditional foods. Coconut oil has been a pretty recent addition to our diet, and now I love to use it in cooking and baking.

Hot beef, broccoli, and coconut red curry
1 tablespoon unrefined coconut oil
2-3 tablespoons red curry paste (start with 2 and add more later, if desired)
1/2 teaspoon turmeric 
1/4 of a small onion, thinly sliced
2 garlic cloves, minced
1 can (~15.5 oz.) coconut milk
1 tablespoon fish sauce
about 1 tablespoon light brown sugar
about 2 teaspoons chili-garlic sauce (more or less depending on heat level you like) 
juice of half a lime
about 1 pound thinly sliced sirloin steak, preferably grass-fed
1 small head broccoli, cut into florets
1/4 cup lightly toasted coconut flakes
roughly chopped cilantro, for serving 
1 cup Jasmine rice, cooked to package directions

Heat the coconut oil in a large skillet over medium heat. Add the curry paste, turmeric, onion, and garlic. Fry for about 1 minute, just until fragrant. Then add the coconut milk and stir until well-combined. Stir in the fish sauce, brown sugar, chili-garlic sauce, and lime juice. Let the mixture heat through, then taste and adjust those four ingredients as needed to get the right combination of salty/sweet/hot/sour.

Add the beef and broccoli and let the mixture come to a boil. Gently boil for about 2-3 minutes, then reduce to a simmer. Simmer, stirring occasionally, until the beef is cooked through and the broccoli is fork-tender, about 5-6 minutes.

Stir in about half the coconut flakes. Serve with the cooked rice, topped with the remaining coconut flakes, cilantro, and extra chili-garlic sauce. If you want to present your rice as I did, just use any small glass or bowl. Lightly wet the inside and the gently pack it full of rice. Invert over your serving dish/bowl and let it gently slide out.

What was I cooking one year ago?: cheese ravioli with roasted vegetables
Two years ago?: rhubarb bellinis