Chiang Mai Beef Curry

Chiang Mai Beef Curry

Takes 20 mins, Serves 2-3

If you don't have any fish sauce, use 3-4 tbsp soy sauce and little sugar, to tase.

• 1 tbsp vegetable oil
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and finely chopped
• 3 tbsp red, green or yellow thai curry paste
• 250g sirloin steak, trimmed of fat and sliced thinly
• 1 red pepper, deseeded and sliced lengthways
• 100g snake beans or green beans, cut into short lengths and blanched for 2 mins
• 6 baby sweetcorn, blanched for 2-3 mins
• 8 kaffir lime leaves
• 1 tsp palm or brown sugar
• 2-3 tbsp black bean sauce
• Juice of 1 lime
• 4-5 tsp thai fish sauce
• Freshly ground black pepper
• Handful of Thai basil leaves and mint leaves, finely sliced
• Rice or noodles, to serve

1. Heat a large wok over medium heat. Add the oil and cook the chopped onion and garlic for 2 mins. Add the thai curry paste and fry for 2 mins, stirring. Push the onion mixture to one side of the wok.
2. Increase the heat and add the beef strips, spreading them out in the pan. When browned on one side, turn over - 2 mins cooking should be enough.
3. Add the red pepper, beans and corn, and mix well. Stir on the kaffir lime leaves, sugar, black bean sauce, lime juice, fish sauce and 100ml water ( or more if you like a looser sauce).
4. Bring to a simmer for 2 mins. Stir in plenty of black pepper, then sprinkle with the basil and mint leaves. Serve immediately with rice or noodles.