1. Stir-fry the curry paste
Add the sachet of red curry paste to the pan and stir-fry until the spicy aromas of the curry develop, then add 1 Tbsp coconut milk.
2. Stir-fry the beef
Stir-fry the beef into the paste and make sure it’s completely covered.
3. Add coconut milk and the veggies
Add the remainder of the coconut milk pouch and 100ml water to thicken the curry.
Lower the heat to avoid the curry from boiling, then add the vegetables (aubergine, baby corn, cherry tomatoes).
Add the fish sauce and the sugar to the mix.
Simmer until cooked through.
4. Plate your dish
Serve your Beef Red Curry with a serving of steamed white rice and garnish with a small handful of fresh basil.