Thai Green Beef Curry

• 200 g Jasmine rice
• 1 tbsp Sunflower oil
• 3 tbsp Green curry paste
• 3 cloves Garlic
• 20 g Ginger root
• 400 ml Coconut milk
• 2 tsp Palm sugar
• 1 medium Aubergine
• 200 g Bamboo shoots
• 350 g Beef sirloin steak
• 1 piece Lime
• 15 g Fresh Thai basil

1. Rinse the jasmine rice until the water runs mostly clear. Cook it in a saucepan according to the packet instructions, then cover and keep warm off the heat.
2. Meanwhile, slice the beef thinly against the grain. Peel and finely grate the garlic and ginger, cut the aubergine into bite-size pieces, and drain the bamboo shoots.
3. Heat the sunflower oil in a wok or large frying pan over medium heat. Add the green curry paste and cook for 1 to 2 minutes, stirring, until very fragrant.
4. Stir in the garlic and ginger and cook for 30 seconds. Pour in the coconut milk and add the palm sugar, stirring until the sugar dissolves.
5. Add the aubergine and bamboo shoots, bring to a gentle simmer, then cook for 10 to 12 minutes until the aubergine is tender but holding its shape. Keep the heat low enough that the curry bubbles quietly.
6. Add the sliced beef and simmer gently for 2 to 4 minutes, stirring once or twice, until just cooked and tender. Remove from the heat, squeeze in lime juice to taste, then stir through most of the Thai basil and scatter the rest on top.

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