Serves 4

What you need:

400g /14oz sirloin steak, trimmed and thinly sliced
2 large aubergines, thinly sliced
300ml/10fl.oz light coconut milk
5 kaffir lime leaves
1 whole lemongrass, finely chopped
1 clove garlic, crushed
30g /1oz Thai red curry paste
5g / 1⁄5 oz ginger, thinly sliced
20g/ 1⁄2 oz basil leaves, chopped
20g / 1⁄2 oz coriander leaf
2 tablespoons fish sauce
1⁄2 lemon, juiced
100g /4oz rice

What you do:

Cook the rice in boiling water and set aside. Place coconut milk in a wok or saucepan, add the lime leaves, lemongrass, garlic, curry paste and ginger. Gently bring to the boil. Add the beef and aubergines and simmer for 10 minutes. Add fish sauce, lemon juice, coriander and basil and serve straight away.

Chef’s Note: All the specialty ingredients can be obtained from your local Asian supermarket.

Michael O’Meara, Oscars Restaurant, Upper Dominick Street, Galway