One of the fastest curries you’ll ever make – you can have this creamy coconut beef curry on even the busiest of weeknights!
Ingredients
Method
1.Trim steak. Cut into 2cm-thick slices.
2.Heat half the oil in a large, deep frying pan over a high heat. Add beef in three batches. Cook, stirring, for about 3 minutes, or until browned. Remove. Reduce heat to medium.
3.Heat remaining oil in 
same pan. Add onion. 
Cook, stirring, for about 2 minutes, or until soft. 
Add coconut and paste. Cook, stirring, for about 1 minute, or until fragrant.
4.Return beef to pan with milk. Bring to boil. Simmer, uncovered, for about 
5 minutes, or until slightly thickened. Stir in sauce, 
juice, sugar and half the coriander. Stir until hot.
5.Garnish with remaining coriander. Serve with rice.
