Ingredients Vegetable oil
2 sirloin steaks
1 red pepper
2 garlic cloves
4cm piece of fresh ginger
6 tbsp Thai red curry paste
800ml coconut milk
3 tbsp fish sauce
1 bunch of spring onions
50g bunch of seedless red grapes
Salt and freshly ground black pepper
Heat a frying pan with a drizzle of vegetable oil.
Season the steaks well with salt and pepper, then cook them for about 3 minutes in the frying pan. Flip them over and cook for another 3 minutes. Take off the heat and set aside to rest on a plate. Cover them with tin foil.
While the steak is cooking, halve and deseed the red pepper, and then cut it into large chunky bits.
Flip the steaks over and cook for another 3 minutes. Take off the heat and set aside to rest on a plate. Cover them with tin foil.
Chop the aubergine into big bite-sized chunks.
Peel and chop the garlic finely, and then peel and slice the ginger into very fine strips.
Pour 1 tablespoon of water into the steak pan to deglaze it, and then stir in the curry paste and cook for about 30 seconds.
Add the red pepper, aubergine, garlic, and ginger to the pan.
Pour in the coconut milk and the fish sauce and the stir it all together.
Turn up the heat, bring to the boil and the leave it to gently bubble away for about 8 minutes.
While that's happening slice the spring onion and halve the grapes.
Slice the beef into thin slivers and then add to the pan along with the spring onion and the grapes. Cook for a few more minutes, seasoning to taste with salt, pepper, and more fish sauce.