Put half the coconut milk into a wok. Heat the milk gently, stirring constantly, until it begins to boil and separate. Add the red curry paste and cook over a medium heat until fragrant. Add the fish sauce, palm sugar and lemon grass. Continue to cook until the curry sauce deepens. Add the remaining coconut milk and bring back to boil. Add the beef and peanuts. Cook for 8mins.

Add the sliced chillies and torn kaffir lime leaves. Salt and pepper to taste.

Garnish with Thai basil leaves. Serve with salted eggs.