2 ½ lb of beef steak, cut into strips.
28 ounces of coconut milk.
14 ounces of baby corn.
¾ cup of fresh peas.
½ cup of fish sauce.
1 tablespoon of red curry base.
1 tablespoon of lemon zest.
2 teaspoons of sugar.
1 teaspoon of garlic chili pepper sauce.
Freshly chopped sweet basil, to garnish.
Combine half the coconut milk and red curry base in a large saucepan over a low heat.
Add the strips of beef and simmer for 5 minutes.
Add all other ingredients (except basil), cover and simmer for about 12 minutes, stirring a few times.
Serve over rice and garnish with the basil.