Heat 1 tbsp of oil in a large saucepan, add the curry paste, onion, cardamom pods and potato. Cook, stirring occasionally, for 2-3 minutes until fragrant.
Stir through the coconut milk and simmer for 15 minutes, stirring occasionally, until the sauce is thickened and the potato is cooked through.
While the potato is cooking, heat the remaining oil in a large frying pan and fry the steaks for 2 mins each side.
Cook 150g basmati rice according to the packet instructions
Remove from the pan and allow to rest while the potato and curry sauce finish cooking.
Trim any excess fat from the steak and slice into bite-sized pieces.
Stir the steak and resting juices through the curry. Scatter with the sliced chilli and garnish with the coriander leaves
Serve with Basmati Rice