Servings: Serves 4 to 6

2½ Cups of coconut milk 2½ Cups of coconut milk
3tbsp Thai red curry paste 3tbsp Thai red curry paste
3tbsp Thai fish sauce 3tbsp Thai fish sauce
2tbsp palm sugar or light muscavado (brown ) sugar 2tbsp palm sugar or light muscavado (brown ) sugar
2 lemon grass stalks, bruised 2 lemon grass stalks, bruised
1lb rump steak, cut into thin strips 1lb rump steak, cut into thin strips
¾ cup roasted peanuts, ground ¾ cup roasted peanuts, ground
2 fresh red chillies, sliced 2 fresh red chillies, sliced
5 kaffir lime leaves, torn 5 kaffir lime leaves, torn
salt and ground black pepper salt and ground black pepper
2 salted eggs, cut into wedges, and 10-15 thai basil leaves, to garnish 2 salted eggs, cut into wedges, and 10 to 15 thai basil leaves, to garnish

1. Pour half the coconut milk into a large, heavy pan . Place over medium heat and bring to a boil, stiring constantly until the milk separates.
2. Stir in the red curry paste and cook for 2 to 3 minutes until the mixture is fragrant and thoroughly blended. Add the fish sauce, sugar and bruised lemon grass stalks. Mix well.
3. Continue to cook until the colour deepens. Gradually add the remaining coconut milk, stirring constantly. bring back to a boil.
4. Add the beef and peanuts. Cook stiring constantly, for 8 to 10 minutes, or until most of the liquid has evaporated. Add the chillies and lime leaves. Season to taste and serve, garnished with wedges of salted eggs and thai basil leaves.