Malaysian Satay Double Beef Brisket Curry

• Meanwhile, thinly slice carrot and zucchini into half-moons. Slice lime into wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to high heat and cook shredded beef (no need for oil) in batches, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add satay seasoning and cook, until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and water (for the curry) and simmer, until slightly thickened, 2-3 minutes. • Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season to taste.