Penang beef curry

Tip 3 quarters of a 400 ml tin of coconut milk into a medium saucepan over a medium high heat and keep stirring until it starts bubbling.

Then add 1.5 tbsp of red curry paste and cook,stirring for two minutes.

Add 2 tbsp crunchy peanut butter,1.5 tbp fish sauce,1 tbsp brown sugar and 2 lime leaves and cook,stirring for another two minutes.

Add the rest of the coconut milk and 2 small mediterranean potatoes, peeled and chopped into small blocks.

Bring to the boil and simmer until the potato is tender.

Then add 1 cup of peeled and sliced carrots (about 2) and simmer for 5 minutes.

Add 400 g very finely sliced rump and simmer for a further 5 minutes or until just done.
Serve on jasmine rice