2 lb Fillet beef steak
4 Cloves garlic - Crushed
2 Tablespoons Thai Red Curry Paste
1 Tablespoon Shrimp paste
2 Tablespoons Fish Sauce
2 Inches Grated Galingal or Root Ginger
1 Onion finely chopped
12 Whole Birds eye chillies - stalks removed
12 Whole Basil Leaves
1 Fresh stalk Lemon Grass
Juice of 1 Lime
1 Can Coconut Milk
5 Tablespoons Groundnut oil

Stir fry the onion in the oil on a medium heat until translucent.
Add the Garlic, Galingale (or Ginger), Shrimp and curry paste, fry for 2 minutes on medium heat.
Add the beef and seal well on all sides.
Add the coconut milk, whole chillies, whole basil leaves, lemon grass stalk, fish sauce.
Simmer for 20 minutes or until the lamb is cooked. add the lime juice and serve.