Thai Green Beef Curry with Green Beans & Water Chestnuts

Prepare your ingredients: slice the garlic, finely chop the lemongrass, julienne the green capsicum, slice the red onion, slice the rump steak, chop the broccoli, trim the green beans, and chop the water chestnuts. Set aside lime leaves for later use.

In a large saucepan or wok, heat the olive oil over medium heat. Add the garlic, lemongrass, and red onion to the pan. Sauté for about 2-3 minutes or until they start to soften.

Stir in the green curry paste, then gradually mix in the chicken stock, stirring continuously until well combined.

Pour in the coconut milk and add the lime leaves. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to blend.

Add the sliced rump steak to the saucepan before quickly adding the green beans cook for about 3-4 minutes.

Incorporate the broccoli, water chestnuts, and green capsicum into the curry. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still crisp.

Finish the curry by stirring in the Thai fish sauce and lime dressing. Adjust the seasoning if necessary. Serve hot.