Directions

To Prep

1. Add the rump steak, fish sauce and pepper to a mixing bowl. Stir to combine. Cover in cling wrap and allow to marinate for 1 hr, or overnight for best results.
2. Thread 6-8 pieces of meat on a skewer. Repeat with remaining meat.

To Cook

1. Add the coconut milk and Thai Green Curry Paste into a saucepan. Bring to the boil, then lower heat and simmer for 1-2 mins, stirring to break up the paste. Add in cornflour slurry and cook for 30 secs until thickened, then remove from heat.
2. Heat a griddle pan over high heat. Add some oil, then place the skewers on the pan, cooking for 1 min on each side for a total of 4 mins, or until cooked to your preference.
3. Transfer to a plate and allow to rest.
4. Add all the salad ingredients in a large mixing bowl. Toss to combine and set aside.
5. Mix salad dressing ingredients together until palm sugar is dissolved. Pour over salad and toss to evenly coat.
6. To serve, drizzle green curry sauce over the beef skewers, and serve with salad.