METHOD
- Cut the steaks into bite size chunks
- Heat the oil in a wok
- Add the chunks of steak and brown on all sides
- Add the curry paste and cook a few mins on a low heat
- Add the coconut milk, ginger, and whole chilli
- Snap the lemongrass in half and add to the wok and crumble over the stock cube
- Bring to the boil, lower the heat to a simmer and cook for 60 mins uncovered
- Stir while cooking
- Add the potatoes, peanuts and kaffir lime leaves to the wok and cook for a further 30 mins, stirring occasionally
- Serve topped with coriander and accompany with jasmine rice