Ingredients

Sauce: One 14 oz (398 mL) can coconut milk 1 tsp (5 mL) Thai red curry paste 1 tbsp (15 mL) grated lime rind 2 tbsp (25 mL) finely chopped lemon grass 2 tbsp (25 mL) fish sauce 1/2 tsp (2 mL) sugar 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) lime juice 1/4 cup (50 mL) chopped mint 1/4 cup (50 mL) chopped coriander Marinade: 1/2 tsp (2 mL) red curry paste Pinch sugar 3 tbsp (45 mL) vegetable oil Four 6 oz (175 g) fillet steaks Glaze: 1 tbsp (15 mL) ginger in syrup 1 tbsp (15 mL) red wine vinegar 1/2 cup (125 mL) soy sauce

Description

For A Spectacular Presentation, Make A Ring Of Sticky Or Regular Rice In The Centre Of The Plate. Fan The Fillet Over It And Spoon The Sauce Around. Thinly Slice A Green Onion In Long Strands, Place It In Cold Water And Let It Curl Up. Top The Beef With I

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