Instructions: Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and saute until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.

Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.

This recipe yields 4 servings.

Comments: Serve this intensely flavored curry - made with Thai red curry paste and coconut milk from the supermarkets Asian foods section - over steamed jasmine rice. A side salad of bean sprouts drizzled with Asian salad dressing would be a cooling accompaniment; follow it with mango slices.

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