prep the base of your dish by mincing ginger and garlic, slicing the shallots, scoring the lemongrass.
sauté in vegetable or coconut oil till slightly golden.
I like to score my lemongrass to get the maximum flavour out, you can cut 'X' shapes onto it without cuting all the way through. don't forget to add your Kafir lime leaf!
slice and sauté your beef separately, the key is to have a high heat and hot oil so that the meat fries and not boils, this will make a big difference in the texture of the meat.
add your red curry paste, the more you add the Spicer the dish will be, this spice paste is bursting with flavour and heat.
cook the paste in the pan for a few minutes to help bring out the flavours of the curry.
pour in your can of coconut milk and stir. cook for another 4 minutes.
taste your sauce, add a dash of fish sauce and season with salt and pepper.
assemble your dish by adding the beef to the sauce and adding the Thai basil and coriander.
serve hot with simple steamed basmati rice, finish with toasted sesame seeds.