Ingredients

1 Pint coconut milk
3 tablespoons red curry paste
3 Tablespoon fish sauce
2 Teaspoon sugar
2 lemon grass stems, bruised
1lb rump steak, cut into strips
3oz roasted ground peanuts
2 red chillies, cut into strips
Salt and Pepper

Method

This curry is a delicious Thai curry thicker than most.

In a pan bring half the coconut milk to the boil and heat stirring to it separates.
Add the red curry paste, fish sauce, sugar and lemon grass simmer to the colour deepens, add the remaining coconut milk, bring back to the boil.
Add the steak, and ground peanuts, stir and cook until the meat is tender and most of the liquid has evaporated.
Add the chillies, adjust the seasoning and serve with rice.