Ingredients
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
Cooking Method
Step 1
Heat a wok and add 150ml of coconut milk.
Step 2
Bring to the boil and cook for approximately 2 minutes, until the coconut milk takes on a light sheen.
Step 3
Now add the green curry paste and mix well into the coconut milk.
Step 4
Cook the mixture until a little oil separates from the curry paste. This should take about 3 minutes.
Step 5
Add sliced beef and stir well to ensure the beef is evenly coated with curry paste.
Step 6
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.
Step 7
Next add the palm sugar and fish sauce. Taste and adjust seasoning if necessary.
Step 8
Finally add the courgettes and red peppers and cook for a further 2 minutes.
Step 9
Finally add basil.
Step 10
Serve immediately with jasmine rice.
