Ingredients
100g basmati rice 
1½ tsp salt 
¼ tsp ground white pepper 
2 sirloin steaks weighing roughly 150g each 
2 tbsps flavourless oil  
3 tbsps red curry paste 
200ml coconut milk  
2 tbsps fish sauce 
1 tbsp palm sugar  
200g canned pineapple pieces in juice  
100g round beans, trimmed 
5g Thai basil leaves, chopped
1 tbsp cornflour (optional - see below)  

Method
Bring a pot of water with 1 tsp the salt to the boil and cook your rice according to packet instructions which is usually around 10 minutes. 

Meanwhile, heat 1 tbsp of oil in a frying pan on a high heat and when hot, season the steak with salt and a little white pepper on both sides.  Exactly how long they take will depend on the thickness of your sirloin but mine for this recipe are usually 1cm thick and the cooking below reflects that.  Put your steak into the hot pan and sear for 1 minute.  Turn and cook the other side for another minute for medium rare.  Increase to 2 minutes for medium, 3 minutes medium well and 4 for well done.  Take the steak out of the pan and put on a plate loosely covered with foil to rest. 

Into the steak pan put in the red curry paste and fry for 30 seconds, then add the coconut milk and cook, stirring constantly, until the red oil rises to the top. Add the fish sauce, palm sugar, pineapple pieces and the juice and cook, stirring constantly for 2 minutes. Add the round beans cook for 3-5 minutes until cooked through. If your sauce is very thin (and this will totally depend on the make of your coconut milk) then into a small bowl put the cornflour and some of the hot liquid.  Stir until incorporated and add to the pan and stir. Once the beans are cooked through, stir through the Thai basil. 

When the rice is cooked, drain off the water with a sieve. Put the rice back into the hot pan, cover with a clean tea towel and put to one side for 3 minutes. 

Slice the steak and serve with rice and the curry sauce over the top. 

- An adaptation from Rosa's Thai Cafe