Thai steak salad with jasmine rice, sugar snaps and toasted coconut

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the steaks on a plate and rub all over with the curry paste. Cover with cling film and set aside.
2. Toss the aubergine with the olive oil and some salt in a roasting tin. Roast for 20-25 minutes until tender and golden, then transfer to a mixing bowl.
3. Meanwhile make the dressing. In a small bowl, whisk together the vegetable oil, fish sauce and sugar.
4. Heat a griddle pan to high and brush the steaks with a little oil. Fry for 2 minutes on each side for medium-rare, or longer if you prefer your meat well done. Rest on a board for 5 minutes.
5. Add the sugar snaps, rice, chilli and basil to the bowl with the aubergines and toss to coat. Drizzle over most of the dressing and toss again. Transfer the rice mix to a platter, thinly slice the steaks and arrange on top. Drizzle over any remaining dressing and sprinkle with the coconut flakes.