Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
2-serving instructions (4-serving modifications in red)
Wash produce before use
Cook the rice
Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the curry.
Prep the curry ingredients
Peel and thinly slice enough onion to measure 1 cup [2 cups].
Zest the lime. Juice half; cut half into wedges for garnish. [Zest both limes. Juice 1 lime; cut 1 lime into wedges.]
Remove the stems and seeds from the sweet mini peppers; cut the peppers into 1-inch pieces.
Sear the steak
Pat the steak dry with a paper towel. Cut the steak into 1-inch pieces; season lightly with salt and pepper.
In a wok or large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
Cook the curry
In the same pot used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry paste and tomatoes and cook until fragrant, 1 to 2 minutes. Add the coconut milk and lime zest and bring to a boil. Reduce to a simmer and add the sweet mini peppers, peas, and steak and any accumulated juices. Cook, stirring occasionally, until the vegetables are just tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat, stir in the lime juice, and season to taste with salt and pepper.
When the curry is almost done, prepare the garnish.
Prep the garnish
Strip the basil leaves from the stems; coarsely chop the leaves.
Transfer the rice to individual bowls and top with the curry. Garnish with the basil and serve with the lime wedges.