Double Coconut Beef Katsu Curry
with Rice & Cucumber Salad
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
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
500 g
Beef Strips
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Mixed Salad Leaves
1
Cucumber
2
Garlic
1 packet
Coconut Milk
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While rice is cooking, thinly slice cucumber into rounds. Finely chop garlic. • 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 bowl, season and set aside.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Return frying pan to medium-high heat. Cook garlic, tossing, until fragrant, 1 minute. • Add katsu paste, coconut milk and the brown sugar, stirring to combine, until slightly reduced, 2-3 minutes. • Return cooked beef to pan, and add the soy sauce, stirring until combined, 1 minute.
• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese style dressing. Season to taste. • Divide rice between bowls. Top rice with coconut beef katsu curry. • Sprinkle over crushed peanuts. Serve with cucumber salad. Enjoy!
