“I love Indian food – it’s my favourite cuisine. I love the mixture of spices and the subtle flavours. It’s really erotic; the spices are so sensuous.” Joe Perry


  • 1/4 cup peanut oil
  • 1 pound beef chuck steak, cut into 1 inch pieces
  • 2 tablespoons Thai red curry paste
  • 1 cup coconut milk
  • 4 large fresh lemon grass leaves
  • 1/2 cup green beans cut in halves
  • 1 tablespoon brown sugar
  • 3 tablespoons fish sauce
  • 1/2 cup fresh coriander leaves
  • Sticky rice, to serve


  • Heat 1 tablespoon of oil in a large wok over high heat. Add half the prepped beef and cook, stirring, for 4 minutes.
  • Move to a plate and repeat with 1 tablespoon of oil and the rest of the beef.
  • Heat the remaining oil in the pan over high heat. Add the curry paste. Continue to stir for 15 seconds.
  • Stir in the coconut milk, lemongrass leaves and beef. Reduce heat to medium. Cover and simmer for 45 minutes.
  • Stir in the beans. Cook for 5 minutes.
  • Add the sugar and fish sauce. Stir well.
  • Season with salt and pepper and serve alongside the sticky white rice and enjoy!