Thai green beef curry

No dish encapsulates the spicy flavours and rich aromas of Thai cuisine quite like green beef curry. Make a batch at home with this easy to follow recipe.

Serves: Four

Ingredients:

• 2 tablespoons peanut oil
• 1kg beef chuck steak, cut into 3cm pieces
• 1 brown onion, finely chopped
• ⅓ cup Thai green curry paste
• 2 garlic cloves, crushed
• 400ml can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon grated palm sugar
• 1 bunch broccolini, trimmed, cut into third
• 1 red chilli, sliced
• 150g snow peas, trimmed
• 2 tablespoons lime juice
• ½  cup coriander leaves
• Steamed jasmine rice, to serve

Method:

1. Heat half of your oil in a large saucepan over a high heat.
2. Add one third of the beef and book, turning for two to three minutes until brown. Transfer to a separate planet, then repeat in two batches with the remaining beef.
3. Heat remaining oil in the same pan over a medium-high heat.
4. Add onion and cook, stirring for five minutes or until it has softened.
5. Add curry paste and garlic and cook for one minute, or until fragrant.
    
6. Return beef to pan. Add coconut milk and a cup of water.
7. Bring to the boil, then reduce heat and simmer, covered, for 45 minutes.
8. Add fish sauce and sugar and simmer, uncovered for 40 minutes or until sauce thickens.
9. Stir in broccolini, snow peas and lime juice and cook uncovered for five minutes.
10. Sprinkle with coriander leaves then serve immediately with steamed rice.

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