Thai Green Beef Curry with Green Beans & Water Chestnuts

Place a pan on water onto boil or boil the kettle, add the chicken stock cube to 500ml of water per cube and stir until dissolved.

Finely chop the red onion, garlic and lemongrass.

Julienne the green capsicum and trim the green beans.

Roughly chop the broccoli and water chestnuts.

Cut the steak into bite sized strips.

Heat the olive oil in a wok or large frying pan over high heat.

Add the garlic, lemongrass, red onion and lime leaves to the pan and stir until fragrant.

Add the chicken stock and green curry paste the pan, break the paste with the back of a large spoon until combined with the stock.

Add the coconut milk and combine.

Add the green beans and water chestnuts to the curry and allow to soften slightly.

Add the steak to the curry along with the capsicum and broccoli, continue to cook for a few minutes until the steak is cooked through.

Add the fish sauce dressing to the curry and stir through.

Remove from the heat and distribute the curry among serving bowls.