For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
Add fish sauce and lime juice to the curry, to taste.
Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.