Thai steak salad with jasmine rice, sugar snaps and toasted coconut recipe | delicious. magazine

Ingredients

• 2 British beef steaks (we used sirloin, but rump also works well)
• 3 tbsp Thai red curry paste (we used the Thai Taste brand)
• 1 large aubergine, cut into chunks
• 1 tbsp olive oil, plus extra for frying
• 3 tbsp vegetable oil
• 1 tbsp fish sauce
• 2 tsp light brown soft sugar
• 300g sugar snap peas, halved lengthways
• 2 x 250g packs ready-cooked jasmine rice
• 1 red chilli, sliced
• 25g fresh Thai (or regular) basil
• 2 tbsp toasted coconut flakes