1-Start with prep: Slice all vegetables and beef in advance to make things smooth. Scoop the thick coconut cream from the top of the coconut milk can into a large skillet. In the remaining coconut milk, mix in 2 teaspoons dark brown sugar, 2 teaspoons fish sauce, and ½ teaspoon crushed red pepper flakes; stir and set aside.

2-Marinate the basil: In a bowl, combine 2 tablespoons lime juice and ½ teaspoon salt, then pour it over 1 cup fresh basil leaves and let it sit to absorb the flavors.

3-Cook the curry base: Heat the skillet with the coconut cream over medium heat. Stir in 1 tablespoon plus 2 teaspoons red curry paste and bring it to a boil.

4-Add the milk mixture: Pour in the reserved coconut milk blend and bring it back to a boil, stirring constantly for about 2 minutes to let the flavors meld.

5-Cook the vegetables: Add 2 cups sliced red bell pepper and 1 ½ cups sliced onion. Lower the heat, cover, and simmer for 4 minutes until they’re tender yet crisp.

6-Cook the beef: Stir in the 1 pound thinly sliced beef tenderloin and cook for about 5 minutes until it reaches your preferred doneness, like medium for that perfect balance.

7-Finish and serve: Take the skillet off the heat, mix in the marinated basil, and serve right away over rice with lime wedges on the side.