Thai wok curry with beef with coconut

Cut mushrooms into slices, chilli 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 mins. Return the meat to the wok, add the rest of the coconut milk, chilli and soy and boil for 2 mins.

Add baby corn and sugar snaps and cook for 2 mins so the vegetables are al dente.