Thai Red Curry

Dice the beef rump into 2 cm cubes. Finely slice spring onion (keep the white and green parts separate). Finely slice the red capsicum. Roughly chop the Asian greens. Slice the lime into wedges.

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once the pan is hot, add the beef rump and cook for 2 minutes or until browned all over. Season with a pinch of salt and pepper. Remove from the pan and set aside on a plate (the beef will finish cooking in step 5).

Return the frying pan to a medium-high heat and add another drizzle of olive oil. Add the white part of the spring onion and the red capsicum. Stir-fry for 3 minutes or until softened. Reduce the heat to medium and add the Thai red curry paste (use suggested amount). TIP:The curry paste is a bit spicy, so add a little less if you prefer your curry mild! Cook for 1 minute, or until the veggies are coated and the paste is fragrant.

Add the coconut milk and fish sauce to the capsicum and mix well. TIP:Cook for an additional 3-5 minutes at this point if you prefer a thicker curry. Add the Asian greens and cook for 1 minute or until just wilted. Add the beef rump back to the pan and stir through for 1 minute or until cooked through. TIP:The beef will be at its most tender when it’s still pink in the middle. Season to taste with salt and pepper and remove from the heat.