Ingredients required for this recipe:

150g green beans, halved and parboiled
2 tablespoons oil
400g rump steak, trimmed and very thinly sliced
1-1 1/2 tablespoons Red Curry Paste
1 garlic clove, chopped
2 spring onions, sliced
1/2 x 410g can Baby Corn Spears, chopped and drained
3-4 tablespoons Trident Coconut Milk
1 tablespoon Fish Sauce
1 teaspoon sugar
1/2 bunch fresh basil, leaves picked from stems

Instructions:

Heat oil in the wok and stir-fry beef, Red Curry Paste, garlic and spring onions for 1 1/2 minutes.
Add Trident Coconut Milk, Fish Sauce and sugar.
Stir-fry for 1 minute.
Then add the parboiled beans, Baby Corn Spears and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.