Step 1

Heat oil in a frying pan over medium heat. Add onion and cook for 2-3 minutes or until softened. Add mince and cook for 4-5 minutes, breaking it up with the back of a wooden spoon, until browned.

Step 2

Stir in curry paste and cook for 1 minute. Pour the tomatoes, coconut milk and 1/2 cup water once mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.

Step 3

Meanwhile, cut the cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.