- 2 Tbsp peanut oil75g Valcom red chilli paste1 onion, finely diced 2 x 400ml TCC coconut cream1 Tbsp fish sauce 1 Tbsp lime juice2 fresh Kaffir lime leaves, finely sliced4 large zucchinis, sliced thinly1kg scotch fillets, thinly sliced Jasmine rice and Thai basil to serve
- Heat the oil in a wok and chuck in the curry paste and cook until fragrant. Add onion and stir for another minute or so.Pour the the coconut milk in and let bubble away with the fish sauce and lime juice and lime leaves for about 10 minutes.Add the steak and zucchini and simmer along for about 5 minutes.Serve with Jasmine rice and freshly picked Thai basil to garnish.Tuck in and enjoy.
Brands and product used
- TCC - Coconut Cream
- Valcom - Curry Paste Red