Step 1

PREPARE INGREDIENTSDice steak into 2cm (0.8in) pieces and season with salt and pepper. Cut carrots into small cubes and finely dice onion.

Step 2

MAKE CURRYHeat 1 teaspoon peanut oil in a large non-stick pot on medium-high. Add half the diced steak and cook until browned all over. Remove onto a plate. Add another teaspoon oil, brown remaining steak and place on plate. (Cooking half the steak at a time means the pot isn’t so crowded and beef will brown rather than stew!)

Step 3

Reduce heat to medium. Add last teaspoon of oil to pot, followed by carrots and onion. Cook until tender (3-4 minutes). Stir in tomato paste, lemongrass paste, ginger and curry powder. Cook for 2 minutes. Add steak back into pot together with beef stock, coconut milk, sugar and crumbled stock cube. Simmer rapidly for 15 minutes.

Step 4

While curry simmers, trim ends off beans. When 15 minutes is up, add beans, cornflour mixture and fish sauce. Simmer curry for a further 10 minutes, or until sauce has thickened to your liking and beans are tender.

Step 5

PREPARE SERVING INGREDIENTSHeat a large frying pan on medium-high. Quickly pan fry roti until warm and lightly browned. Microwave rice according to instructions on packet.

Step 6

SERVEDivide rice between individual serving bowls. Top with curry and garnish with coriander. Serve with roti on the side.