THAI RED CURRY

DIRECTIONS:

½ cup of water

1 broccoli head cut into small florets

1 cup frozen or fresh green beans

Cooked rice to serve

Optional garnish: Plain yoghurt

Peanuts

Coriander

Chilli powder

Season the cubed rump steak with salt & pepper and let it sit for a couple of minutes while you prepare the other veggies. In a frying pan, heat oil on medium heat and add the rump steak. Cook the cubes for a minute and a half on each side. They should be browned on the outside but not cooked through on the inside. Put the meat aside into another dish.

In the same pan, add more oil and the diced onion. Cook for a couple of minutes until the onion starts to become translucent, and add the crushed ginger and garlic. Add the curry paste and stir into the onion for a minute or two until you can smell it. Add the diced tomatoes and coconut milk/cream and half a cup of water. Turn the element up until it starts to boil and then turn it down to medium heat to simmer for five minutes.

You don't want to overcook the veggies or meat, so add the rump, broccoli and beans in 3-4 minutes before you serve. Serve with rice and garnish with yoghurt, peanuts, coriander and chilli powder for optimal vibes.

Enjoy a taste of Thailand! It's as authentic as the parasites I brought home in my tummy x

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