Mild Coconut Beef & Veggie Curry
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Mild Coconut Beef & Veggie Curry

Mild Coconut Beef & Veggie Curry

with Asian Greens & Garlic Rice

This creamy coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and a fragrant garlic rice to soak everything up.

Unfortunately, this week's bamboo shoots were in short supply, so we've replaced them with Asian greens. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

carrot

3 clove

garlic

1 bag

Asian greens

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

beef strips

1 packet

mild curry paste

1 sachet

beef-style stock powder

1 tin

coconut milk

Not included in your delivery

1

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3512 kJ
Fat38.1 g
of which saturates22.3 g
Carbohydrate81.3 g
of which sugars15.7 g
Protein38.4 g
Sodium1620 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut brown onion into thick wedges.

2
2

• Place carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 20-25 minutes.

3
3

• Meanwhile, finely chop garlic. Roughly chop Asian greens. • Heat a medium saucepan with 1/2 the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a good pinch of salt, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

4
4

• When the veggies have 5 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and remaining garlic and cook until fragrant, 1 minute. • Add beef-style stock powder, water (for the curry) and coconut milk and cook until slightly thickened, 3-4 minutes. Add Asian greens and cook until softened 1-2 minutes.

5
5

• Add the roasted veggies to the curry. • Return beef to the pan and stir to combine. Season to taste.

TIP: Add a splash of water if the curry is too thick!

6
6

• Divide the garlic rice between bowls. • Top with the mild beef and veggie curry to serve. Enjoy!