1 1/2lb lean beef (top round or sirloin are great and reasonably price), cut into 1' chunks
Salt and freshly ground black pepper
2 tbsps olive or canola oil
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 1/2 heaped tsps Thai red curry paste
1 can (15floz) coconut milk
1 tbsp Thai fish sauce
Juice of one lime
1/2 tbsp sugar
1 can (8oz) sliced bamboo shoots, drained
1 red pepper, de-seeded, halved and sliced into 1cm slices
2 tbsps chopped fresh mint

Season the beef generously with salt and pepper. In a large frying pan warm the oil over medium-high heat. Brown the beef on all sides, about 5 mins...do not overcrowd the pan so work in batches, if necessary. Transfer to a bowl.

Add the onion and garlic to the pan and saute for 1 min. Add the curry paste and stir till it is fragrant and has coated the onion and garlic, about 30 secs. Add the coconut milk and deglaze the pan, scraping up any browned bits from the pan. Stir in fish sauce, lime juice and sugar and bring to the boil.

Add the beef to the pan, cover and cook for up to 1 1/4hrs on a low heat. If you have more expensive beef cuts, you can reduce this time. Stir in the bamboo shoots and red pepper and cook for a further 15 mins.

Serve with boiled rice and garnish with fresh mint.

Serves 4