Steak with Thai-Style Green Curry

• Meanwhile, heat the sunflower oil in a deep frying pan over medium-high heat. Fry the garlic, onion and ginger paste for 1 - 2 minutes.
• Add the curry spices, Romano pepper and eggplant, then fry for 4 - 6 minutes.
• Add the flour and fry for 1 minute, then add the coconut milk, the stock and 1 tsp fish sauce* per person.
• Allow to simmer until serving, covered.

*Take care, this ingredient is salty! Use as preferred.

• Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
• Remove from the pan and season with pepper, then allow to rest under aluminium foil.
• Taste the curry and add some more fish sauce and/or salt as preferred (see Tip).

Tip: if you'd like to make it spicier, add some sambal from your pantry as preferred.