Place beef mince in a bowl and mix in a little oil.

Heat a large frypan, ensure it is hot.

Crumble in half of the mince.

Brown the mince, breaking up any lumps with a fork.

Remove first batch, reheat pan and cook remaining mince.

Return first batch of mince to the frying pan.

Add the onion, garlic, curry paste and ginger, cook stirring for 1 minute.

Add stock and coconut milk.

Bring to the boil, reduce heat and simmer for 20 minutes.

The mince mixture should be fairly thick. Remove from heat and cool.