Creamy Coconut Beef Curry
with Fragrant Rice & Asian Veg
This one is just like takeaway, only better and quicker! Our Southeast Asian spice blend and coconut milk are the stars of this dish, taking centre stage in creating the creamiest curry for the beef and veggies to absorb. This one will be whipped up in a flash!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 packet
Asian greens
1 clove
garlic
1 packet
beef strips
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
Not included in your delivery
olive oil
1 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens.
• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Reduce heat to medium, then return all beef strips to the frying pan and add satay seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide rice and coconut satay beef curry between bowls. • If you've added a fancify add-on bundle, slice lime into wedges and squeeze over some lime juice. Garnish with crushed peanuts and torn coriander. Serve with any remaining lime wedges. Enjoy!
