GREEN BEEF CURRY
SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 2892kj COST
2 tbsp peanut oil 750g rump steak, sliced ¼ cup green curry paste 2 x 400ml cans coconut milk 2 kaffir lime leaves, finely sliced 250g punnet cherry tomatoes, halved 150g green beans, trimmed, halved 1 zucchini, halved lengthways, sliced ¼ cup coriander leaves 2 tbsp lime juice, plus extra to serve 1 tbsp fish sauce, plus extra to serve 1 tbsp palm sugar, grated ⅓ cup Thai basil leaves, plus extra to garnish steamed jasmine rice, to serve
1 In a wok or large frying pan heat oil on high. Stir-fry steak in 2 batches, 3-4 minutes each, until well browned. Set aside.
2 Using same wok, stir-fry paste 1 minute. Add coconut milk and lime leaves. Bring to simmer and cook 4-5 minutes until thickened and beginning to separate.
3 Return beef to the wok with vegetables, coriander, juice and fish sauce. Simmer 3-4 minutes until vegetables are tender.
4 Season with sugar, extra juice and extra fish sauce. Stir basil through. Sprinkle extra basil leaves over and serve with rice.