Ingredients

• 1 large shallot
• roughly chopped
• 3cm/1.2 in piece galangal
• peeled and roughly chopped
• 2 bird's-eye chillies
• seeds removed
• roughly chopped
• 3 garlic cloves
• 2 kaffir lime leaves
• roughly chopped
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tsp shrimp paste (blachan)
• 4 tbsp tomato purée
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp turmeric
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tbsp groundnut oil
• 250g/9oz beef fillet
• sliced thinly
• 400ml/14fl oz coconut milk
• 1-2 tbsp fish sauce
• 1 lime
• juice only
• small handful Thai basil leaves
• roughly torn
• 300g/11oz Thai jasmine rice
• steamed

Directions

• For the paste
• place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
• For the curry
• heat a wok until hot
• add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk
• bring to the boil and then simmer for 2-3 minutes.
• Add fish sauce and lime juice to the curry
• to taste.
• Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.