for 4 person

Curry paste

3 stick	lemongrass, cut into pieces
2	red chillies, deseeded, roughly chopped
2	kaffir lime leaves (Thai-Kit)
3	garlic cloves
2 cm	ginger, cut in half
1	organic lime, grated zest and the juice
1 tbsp	coarse cane sugar
3 tbsp	fish sauce

Curry

1 tbsp	coconut oil
2	onions, cut into thin slices
200 g	carrots, cut diagonally into slices approx. 5 mm thick
200 g	frozen green beans, defrosted
5 dl	coconut milk (e.g. Thai Kitchen)
2 dl	water
2 tbsp	fish sauce
1 glass	baby corn cob from a jar (approx. 215 g), rinsed, drained

Beef

	coconut oil for frying
500 g	beef strips
¾ tsp	salt

Serve

1 bunch	Thai basil, leaves torn off
40 g	salted, roasted peanuts, coarsely chopped

How it's done

Curry paste

Place the lemongrass in a food processor along with all the other ingredients up to and including the fish sauce, puree until smooth.

Curry

Heat the coconut oil in a wide pan. Sauté the onions, carrots and beans for approx. 2 mins. Add the curry paste and cook for approx. 2 mins. Add the coconut milk, water and fish sauce, bring to the boil, simmer for approx. 5 mins. Halve the corn cobs lengthwise, add to the pan, simmer for approx. 3 mins.

Beef

Heat the oil in a frying pan. Fry the meat for approx. 1 min. per batch, remove, season with salt, place the beef in the sauce, heat gently.

Serve

Plate up the curry, garnish with the basil and peanuts.

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