Ingredients

• 2 tbsp olive oil
• 1 onion
• finely chopped
• 4 garlic cloves
• finely chopped
• 1 tbsp galangal
• peeled and crushed
• 2 red chillies
• finely chopped
• 1 tbsp chilli powder
• 4 baby sweetcorn
• 3 small Thai aubergines or 1 small aubergine
• chopped
• 2 fresh green peppercorns
• crushed
• 125g/4½oz cherry tomatoes
• halved
• 1 red pepper
• deseeded and roughly chopped
• 1 tsp shrimp paste
• 6 lime leaves
• shredded
• 2 lemongrass stalks
• outer layer removed and finely chopped
• 400ml/14fl oz coconut milk
• 2 tbsp Thai fish sauce
• 1 tbsp palm sugar
• 500g/1lb 2oz fillet of beef
• 2 tbsp roughly chopped fresh basil
• 2 tbsp roughly chopped fresh coriander
• 300g/10½oz basmati rice
• to serve

Directions

• Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion
• garlic
• galangal
• chillies and chilli powder and fry gently for 5–8 minutes
• or until the onion has softened. Add the baby sweetcorn
• aubergines
• peppercorns
• cherry tomatoes and red pepper and cook for a further 5 minutes. Stir in the shrimp paste
• lime leaves
• lemongrass
• coconut milk
• fish sauce and palm sugar. Simmer for 15–20 minutes
• or until the vegetables are soft.
• Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides
• or until cooked to your liking. Remove from the pan
• cover with kitchen foil and leave to rest for at least 15 minutes. Cut the beef into thin slices.
• Bring a saucepan of water to the boil and cook the rice according to the packet instructions.
• Stir the beef
• basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls.