In a large skillet, heat the oil over medium heat. Add the beef and cook until the meat is browned on all sides. Add the red onion, ginger, and garlic and cook until the onion is softened.

Transfer the mixture to a 4- to 6-quart slow cooker. Add the coconut cream, beef stock, and curry paste. Cover and cook on LOW for 8 hours. Ten minutes before it is done, add the bell pepper slices.

Remove the steak from the slow cooker. Top with the bell pepper slices, basil leaves, and lime slices.