[PREM] Fragrant Steak & Pineapple Thai-Style Red Curry

Before you start cooking, take your steak[s] out of the fridge, open the packet and let them adjust to room temperature, then boil a kettle

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Bash your lemongrass with a rolling pin, remove the tough outer layers of the lemongrass and set aside for later, chop the softer inner core[s] finely

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Slice half your red chilli[es] into rounds and finely chop the remaining

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter), then cut into wedges

Add your basmati rice, outer lemongrass layers and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once the rice is cooked, remove from the heat and keep covered until serving – this is your lemongrass rice

Heat a large dry pan over a medium heat

Once hot, add your cashew and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, add the toasted cashews to a small bowl with the lime zest and stir it all together (save the pan!) – this is your zesty cashew crunch

Return the reserved pan to a high heat

Pat your rump steak[s] dry with kitchen paper, drizzle them with vegetable oil and season with a little salt

Once very hot, add the seasoned rump steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak is cooked, transfer them to a plate to rest (reserve the pan!)

While the steak is resting, return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped ginger, chopped lemongrass and diced chilli with the sliced pepper and cook for 2-3 or min until fragrant

Dissolve your creamed coconut, soy sauce and fish sauce in 150ml [200ml] [250ml] boiled water – this is your coconut stock

Once fragrant, add the coconut stock and to the pan and cook for 2-3 min or until the pepper has started to soften

Remove your pineapple from the can (save the juice!) and chop roughly

Add the chopped pineapple, red Thai curry paste and chicken stock mix to the pan with a splash of the reserved pineapple juice

Cook for a further 2-3 min until the pepper has softened and the sauce has thickened slightly – this is your fragrant steak & pineapple Thai-style red curry