Red beef curry with peppers and basil

Ingredients

For 1 serving

• Strip steak140 g
• Red curry paste1 tablespoon
• Coconut milk70 ml
• Bell peppers150 g
• Fish sauce1 teaspoon
• Basil5 g
• Jasmine rice60 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, shellfish, fish,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear and cook it in boiling salted water for 10–12 minutes, until tender; drain and keep covered.
2. Meanwhile, slice the sirloin into thin strips across the grain; remove the seeds and white membranes from the peppers and cut them into strips.
3. Heat the oil in a wok or frying pan over medium heat and fry the curry paste for 1 minute, until fragrant; add the coconut milk and peppers and cook for 5 minutes, until the peppers are tender but still crisp.
4. Turn the heat to high, add the beef and fish sauce and cook for 2 minutes, stirring, until the meat is no longer red: any longer and it toughens.
5. Turn off the heat, add the basil leaves and serve with the rice.