Thai-style Beef Curry

Ingredients
- 2 Tbsp vegetable oil
- 4 Tbsp Thai red curry paste
- 700 g sirloin or rump steak, sliced thinly across the grain of the meat, all fat and sinew trimmed of
- 150 g green beans, blanched in boiling water for 2 minutes, drained, cooled and halved
- 1/2 cup Campbell’s beef stock
- 270 g can coconut cream
- 3 Tbsp lime juice
- 1 Tbsp grated palm sugar or brown sugar
- 2 Tbsp fish sauce
- handful of coriander sprigs
- steamed rice for serving
- sliced cucumber for serving
- tomatoes for serving
Method
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1. Heat the oil over moderate heat in a wok or frying pan. Add the curry paste and fry gently for 5 minutes.
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2. Turn up the heat and add the sliced steak. Stir-fry until it just colours then add the beans and stock.
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3. Bring to the boil, mix well and add the coconut cream, lime juice, fish sauce and sugar.
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4. Mix well, taste and adjust the sweet, salty and sour flavours if necessary.
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5. Serve on steamed rice with coriander sprigs and sliced tomatoes and cucumber.