I'm a big fan of Thai curry and this quick, easy curry with added chilli has a really warming kick to it. I've tried lots of different recipes and found that cooking the paste for a short while with the chilli and onion gives the curry a delicious lift.
Ingredients 500g sirloin steak cut into strips
1 onion, chopped into thin strips
1 red chilli, chopped, include seeds for extra spice
3 tsp Red Thai Curry paste (vary depending on spice preference)
200g baby corn
200g sugar snap
300g sliced white mushrooms
400ml coconut milk
Pepper to season
1 tsp olive oil
Season the chopped steak with pepper and leave to one side while you heat the oil.
Cook the onions in the oil for a few minutes until soft, then add the chopped chilli and cook for a further minute.
Add the Red Thai Curry paste and stir for a minute.
Stir in the steak strips and mushrooms and cook until the steak is browned.
Pour the coconut milk into the pan, bring to a simmer and then cook on a low heat for 10 minutes.
Add the baby corn and mange tout and cook for a further 5 minutes.