• 3 tbsp vegetable oil
• 1-2 x 225g sirloin steaks, thinly sliced
• ½ a medium pineapple, peeled, cored and cut into bite-size pieces (about 250g prepared weight)
• 200ml beef stock*
• 400ml coconut milk (at least 65% fat content)
• 4 makrut lime leaves, roughly torn
• 3 tbsp fish sauce*
• 2 tbsp tamarind paste
• 3 tbsp brown sugar
• 3 sprigs of Thai basil leaves, plus extra to garnish
• 1 large red chilli, cut into long thin slices

For the chilli paste

• 6 large red chillies, chopped
• 3 garlic cloves, chopped
• 2 small shallots, chopped
• 1 lemongrass stalk, trimmed and chopped
• a thumb-size piece of fresh ginger, chopped
• 1 tsp miso paste*
• ½ tsp fish sauce
• 1 tsp salt

To serve

• steamed jasmine rice
• chopped coriander leaves
• 2–3 spring onions, chopped