1/4 teaspoon salt
1 (13.5) ounce can of light coconut milk
1 cup basmati rice
Zest of 1 lime
1 tablespoon fresh ginger
3 cloves minced garlic
1 tablespoon olive oil
1 pound flank steak, trimmed
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
1 cup cherry tomatoes, halved
1 cup sliced sweet onion
1 tablespoon brown sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon Thai red curry paste
1/2 cup thinly sliced fresh basil
Preheat oven to 500 degrees.
Bring coconut milk and ¼ teaspoon salt to a boil in a medium saucepan. Add rice and cook according to package directions.
Snap off tough ends of asparagus; cut spears into thirds.
Combine asparagus, tomatoes, and onions on a foil-lined baking sheet. Combine garlic, lemon zest, ginger and salt. Drizzle vegetables with oil, and sprinkle with lime and salt mixture; sprinkle with pepper as desired. Toss gently. Bake at 500 degrees for 8 minutes or until roasted.
Rub flank steak with salt and pepper. Add to a frying pan and cook until it reaches the desired degree of doneness. Remove steak from pan and slice diagonally across the grain. Add remaining ingredients to the pan (brown sugar through fresh basil). Cook just until thoroughly heated.
Return meat and vegetables to the pan: mix well. Serve over coconut rice.