Fragrant, flavoursome and filling, this quick Thai beef green curry is just what you need when you don't have time to cook. It's freezer-friendly, too, and can even be transformed into a tasty pot pie. Dig in!
1.In a wok or large frying pan, heat oil on high. Stir-fry steak in 2 batches for 3-4 minutes each until well browned. Set aside.
2.Using same wok, stir-fry paste for 1 minute. Add coconut milk and lime leaves. Bring to simmer and cook for 5 minutes until thickened and beginning to separate.
3.Return beef to the wok with vegetables, coriander, juice and sauce. Simmer for 3-4 minutes until vegetables are tender (see tip).
4.Season with sugar and extra juice and fish sauce. Stir basil through. Serve with rice.
Make double, freeze half without veg, coriander and sauces. Add after reheating. Serve with rice or spoon into ramekins and top with scrunched filo or torn naan bread and bake. Buy a good quality, authentic curry paste. If you prefer a milder heat, use yellow curry paste. If you don’t have lime leaves, use finely shredded lime zest.