Instructions

1. Cut each steak in half lengthways, then cut each piece into thirds or quarters. Carefully cut each piece in half horizontally so that the meat is divided into two thin slices. This will help the meat cook quicker.
2. Place meat in a large bowl and add 1 tbsp oil and the curry paste. Mix well to coat the meat in curry paste. Meanwhile, heat a large pot over medium high heat, then drizzle with remaining oil.
3. Fry meat in portions until browned, then pour in coconut milk and stock, mix together. Add onion, peanuts, basil, fish sauce and potatoes. Bring to a boil then reduce heat to medium low, cover pot with a lid and leave to simmer for about 20 minutes.
4. Remove lid then season with sugar and more fish sauce if needed. Simmer for further 5 – 10 minutes uncovered just until curry thickens slightly.
5. To serve, sprinkle with more peanuts and fresh basil along with a side of rice.
6. Will keep for 2 days in the fridge in an airtight container. Reheat on the stove or in the microwave until heated through and steaming