2 cups thick coconut milk

2 cups thin coconut milk

3 tablespoons red curry paste

2 sprigs tender citrus leaves

2 tablespoons fish sauce

3 fresh red chilies, seeded and sliced

Salt to taste

Cut the meat into bite-size cubes. Make coconut milk and leave the first extract or thick milk in the refrigerator long enough for the cream to rise to the top, then spoon it off until you have a cup of the top of the coconut milk. Simmer this in a large saucepan, stirring constantly, until it comes to the boil, then cook over a low heat until the cream thickens and the oil starts to show around the edges. Add the curry paste and fry for 5 minutes or so, stirring constantly.

When done the curry paste will smell cooked and oil will start to separate from the mass again. Add beef and stir well, then add remaining coconut milk, both first and second extracts. Add all remaining ingredients. Stir while bringing to the boil, then lower heat and simmer until beef is tender. If the beef has not become tender and the gravy seems to be cooking away, add a little more coconut milk or hot water and stir. The gravy should be rich and red, and there should be quite a lot of it. Serve with steamed white rice.