500 grams beef rump, thinly sliced
2 tbsp green curry paste
270 ml coconut milk
1 lime, zested, juiced
1/4 pineapple, peeled, cored, thinly sliced
1 Lebanese cucumber, thinly sliced lengthways
1 cup fresh basil leaves
1/2 cup fresh mint leaves
- Combine the beef, half the curry paste and 1 tbsp of the coconut milk in a medium bowl. Add 2 tsp of the lime juice and toss to combine. Thread evenly among soaked bamboo skewers.
- Combine the pineapple, cucumber, basil, mint and lime zest in a large bowl. Add the remaining lime juice and toss to combine.
- Heat a large frying pan over high heat. Cook the beef in 2 batches, turning , for 4 minutes for medium , or until cooked to your liking. Transfer to a serving platter. Add the remaining curry paste and coconut milk to the pan and cook, stirring , for 1-2 minutes or until mixture boils and thickens slightly.
- Arrange the pineapple salad on the serving platter. Drizzle the sauce over the beef skewers. Serve with white jasmine rice.