- 2 tablespoon peanut oil
- 750 gram rump steak, sliced
- 1/4 cup green curry paste
- 2 x 400ml cans coconut milk
- 2 kaffir lime leaves, finely sliced
- 250 gram punnet cherry tomatoes, halved
- 150 gram green beans, trimmed, halved
- 1 zucchini, halved lenthways, sliced
- 1/4 cup coriander leaves
- 2 tablespoon lime juice, plus extra to serve
- 1 tablespoon fish sauce, plus extra to serve
- 1 tablespoon palm sugar, grated
- 1/3 cup thai basil leaves, plus extra to serve
- steamed jasmine rice, to serve
- 1In 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.
- 2Using 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.
- 3Return beef to the wok with vegetables, coriander, juice and sauce. Simmer for 3-4 minutes until vegetables are tender (see tip).
- 4Season 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.
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