1 can coconut milk
2 tablespoons red curry base
Fish sauce
4 cups Jasmine rice, cooked, for accompaniment
14 ounces baby corn, canned, drained
1 cup Thai basil, chopped
3/4 cup whole green beans, fresh or frozen
2 teaspoons sugar
1 tablespoon lemon zest
1 pound beef steak, sirloin or rib eye, cut into narrow strips

1. In a large saucepan, combine half the coconut milk and curry base over low heat. When oil appears on surface, add the beef. Simmer for 5 minutes.
2. Add fish sauce to taste, remaining coconut milk, zest, sugar, corn, and green beans, cover and simmer for 10 minutes, stirring occasionally. Garnish with basil and serve over rice.