- Place the coconut milk in a large saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes or until it has thickened. Stir in Shemin’s Thai Green Curry Paste and simmer for a further 5 minutes.
- Cut the beef into 2cm chunks. Add to the pan and bring to the boil, stirring constantly. Reduce the heat and stir in the lime juice, fish sauce, chilli and half a teaspoon of salt.
- Cover the pan and continue simmering for 35-40 minutes or until the meat is done, adding a little water if the sauce looks too dry.
- Stir in the basil and coriander leaves, and garnish with shredded coconut before serving with boiled rice.
Although Thai green paste is not traditionally used with beef, we absolutely loved this curry served on top of fluffy white rice. Yum!