400g Scotch Beef PGI sirloin steak, trimmed and cut into thick strips
2 tbsp groundnut oil
I x pack Easy Thai Green Curry Kit (Including 3 parts, Thai green curry paste, coconut milk and herbs)
1 x green chilli, finely sliced (optional, if you like it hot)
One handful of baby spinach leaves
1 tbsp Thai fish sauce (nam pla)
Juice of ½ a lime
2 tbsp coconut cream to finish
Lime wedges to serve
Stir fry the steak in the hot oil for 2 minutes to brown, then remove to a plate and set aside.
Add all the curry paste and 1 tbsp of the coconut milk and stir over a gentle heat for 2 minutes before stirring in the remaining coconut milk. Bring almost to the boil then add the steak and extra chilli, if using, and simmer for another 2 minutes. Add the contents of the herb sachet and cook 3 minutes more.
Finally stir in the spinach, fish sauce and lime juice until the spinach is wilted.
Remove from the heat, spoon over the coconut cream and sprinkle with torn coriander leaves to serve.
Plain boiled rice is the ideal partner for Thai green curry.