By Keith Floyd
The coconut milk provides a rich creamy sauce typical of many Thai dishes, and is spiced up by the familiar ingredients that go to make up the curry paste.
Put all the ingredients except the steak and coconut milk into a food processor and whiz to a paste.
Put the beef and coconut milk in a large pan and bring to a boil. Cover and simmer for about 40 minutes.
Add the spicy paste and mix thoroughly, then cover and cook for another 10 minutes.
Serve with your favorite rice.