Thai Wok Beef with Coconut

Cut mushrooms into slices, chili in strips, halve the baby corn and sugar snaps lengthways. Heat the oil in a wok and brown the meat on both sides in a little oil in the wok and put it to one side. Stir curry paste into 2 tbsp of the solid coconut milk over a medium heat until it begins to smell fragrant and separates. Add mushrooms and fry for 2 minutes. Return the meat to the wok, add the rest of the coconut milk, chili and soy and boil for 2 minutes. Add baby corn and sugar snaps and cook for 2 minutes until the vegetables are al dente. Season to taste with extra soy sauce and sugar and serve dressed with fresh coriander.

Serve with rice.