Spicy Thai Meat

Pound undercut and cut into long thin strips.

Cook undercut in 3 cups coconut milk and water.

Blend together ginger, 2 stalks of spring onions, garlic, green chillies, whole red chillies, shrimp sauce, lemon juice, fresh coriander and water.

Heat oil in a separate pan and lightly fry the mixture.

Add 3 tbsp coconut milk and cook for 10 minutes, add meat with stock and cook till water dries.

Thickly slice fresh red chillies and it to beef, along with 2 stalks of spring onions and fish sauce.

Mix and dish out.