Ingredients
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
Method
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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.
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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.
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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.