Kitchen Craft Episode 37: Thai green curry

• Approximately 350 g sirloin (you can use any steak for this recipe)
• 3 T canola oil
• 80 g Asian Thai green curry paste
• 2 green chillies, split (optional)
• 2 x 400 ml cans Asian coconut milk
• 280 g fine green beans, trimmed
• 230 g Woolies Cauli Blossom or TenderstemTM Broccoli 
• 135 g baby corn 
• 120 g sugar snap peas
• 2 spring onions, thinly sliced 
• 100 g roasted cashews, to garnish 
• Coconut flakes, to garnish 
• Woolworths Coconut Jasmine Rice, for serving 

1. Place the steak between 2 sheets of baking paper and gently pound with a rolling pin to flatten, then cut into thin strips. Heat the oil over high heat and sear the meat for a minute or so until well browned. 
2. Reduce the heat to medium. Add the curry paste and cook until fragrant and cooked through, about a minute. Add the chillies and stir through, then pour in the coconut milk, gently stirring through the curry paste. 
3. Bring the curry to a gentle simmer and begin adding the veggies, starting with the beans, cauli blossom, baby corn and finally the sugar snap peas. 
4. Cook for 5 minutes, then top with the spring onion, cashews and coconut flakes. 
5. Serve the curry over warm coconut jasmine rice and garnish with extra spring onion, cashews and coconut flakes.

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