Thai style steak with green curry

1. Create a marinade by mixing the chillies, brown sugar, lime juice, soy sauce and fish sauce in a bowl then pour over the steaks and marinade in the fridge for a minimum of 4 hours though preferably overnight

2. To create the green curry by adding sunflower oil to a wok on a medium heat then add the spring onions, ginger/galangal, chillies, garlic and kaffir lime leaves and fry off for about 30 seconds or until the spring onions soften

3. Next add the green beans and asparagus along with curry paste and fry off and mix with all the components for a minute then add a tin of coconut milk

4. Add the sugar and lime juice and lower the heat to allow a gentle simmer for 10 minutes

5. Meanwhile cook the steak

6. Get a Barbecue or a griddle pan really hot

7. Cook the steak on the hot barbecue or griddle pan to your liking turning about every minute

8. If you have a cooking thermometer or want to use the finger to thumb method I go with the Fabulous Baker Brothers guide:
Rare= 50°c index finger to thumb
Medium rare= 56°c middle finger to thumb
Medium= 62°c ring finger to thumb
Well done= 70°c little finger to thumb

9. Leave it to rest for a few minutes then serve with the curry and Jamie oliver coconut buns