300g beef (steak is recommended, finely sliced across the grain)
1 tbsp Mai Siam Green Curry Paste
400ml Mai Siam Coconut Milk
1 1/2 - 2 tsp Mai Siam Fish Sauce
1 pce Mai Siam Palm Sugar (to taste)
1 small courgette (chunks)
1 small red pepper (cut into bite size pieces)
2 sprigs sweet Thai basil
1 tbsp vegetable oil
Heat a wok and add 150ml of coconut milk.
Bring to the boil and cook for approximately 2 minutes, until the coconut milk takes on a light sheen.
Now add the green curry paste and mix well into the coconut milk.
Cook the mixture until a little oil separates from the curry paste. This should take about 3 minutes.
Add sliced beef and stir well to ensure the beef is evenly coated with curry paste.
Pour in the rest of the coconut milk and simmer until the beef is tender. The cooking time is dependent on the cut of beef used.
Next add the palm sugar and fish sauce. Taste and adjust seasoning if necessary.
Finally add the courgettes and red peppers and cook for a further 2 minutes.
Finally add basil.
Serve immediately with jasmine rice.