Directions

To Prep

1. Add the rump steak, fish sauce and pepper to a mixing bowl and combine well. Cover in cling wrap and allow to marinate for 1 hour, or overnight.
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.
2. Bring to the boil, then lower heat and simmer for 1-2 minutes, stirring until the paste has dissolved.
3. Add in cornflour mixture and cook for 30 seconds until thickened. Set aside.
4. Heat oil in a griddle pan over high heat. Place the skewers on the pan, cooking for 1 minute on each side. Set aside.
5. Add all the salad ingredients in a large mixing bowl.
6. Toss to combine and set aside.
7. Mix salad dressing ingredients together until palm sugar is dissolved.
8. Pour over salad and toss to evenly coat.
9. Drizzle green curry sauce over the beef skewers, serve with salad.