Seared beef with Thai red curry sauce

Mix together the curry paste, shallots, garlic and cumin with ¼ cup of the coconut cream (this is best in a blender if you have one).

Heat a heavy based pan over a medium heat, add the curry mixture and stir for 8 minutes until fragrant.

Add the remaining coconut cream, lime zest and stock. Simmer (don’t let it boil) for around 15 minutes, or until it’s reduced to a pouring sauce.

Meanwhile, pat the steak dry with paper towels, brush with the sesame oil and season with salt and pepper.

Heat a little oil in a heavy-based frying pan over a high heat. When the pan is very hot, add the steak and cook for 3-4 minutes until one side is browned and crunchy.

Turn over and cook for another 3-4 minutes or until cooked to your liking.

Transfer the steak to a wooden board or warmed plate, cover loosely with tinfoil and rest for 7-10 minutes before slicing thinly across the grain.

Before serving, add the sugar to the sauce, taste, then add fish sauce and lime juice until the salty and sour flavours are to your liking.

Arrange the sliced steak alongside the rice and vegetables, spoon over the sauce and top with the peanuts and fresh herbs. Alternatively this can be served on top of rice in warmed bowls.