750g rump steak, trimmed of excess fat, cut into 3cm cubes
1 onion, diced
2 tablespoons chilli garlic sauce
1/3 cup penang curry paste
270ml can coconut cream
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add half the beef and cook for 2-3 min or until browned all over. Transfer to a plate and repeat with remaining beef.
Add the onion and chilli and garlic sauce to pan and cook for 3 min or until onion has softened. Stir in the curry paste for 30 sec then stir in the coconut cream. Season to taste with fish sauce if desired.
Return the beef to the pan with its juices and simmer over a medium heat for 10 min or until sauce has thickened slightly. Serve with cooked jasmine rice. Garnish with toasted coconut chips, Thai basil and sliced chillies.