Step 1

Combine curry paste and peanuts in a bowl. Heat wok over medium heat until hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens.

Step 2

Meanwhile, heat a chargrill or frying pan over medium-high heat. Brush both sides of beef with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and allow to rest for 5 minutes. Slice into thin strips.

Step 3

Add beef, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve.