Quick Saucy Coconut Beef Curry & Rice

Name: Quick Saucy Coconut Beef Curry & Rice with Japanese-Style Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Basmati Rice; 1 packet Japanese Curry Paste; 250 g Beef Strips; 2 Garlic; 1 packet Crushed Peanuts; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Coconut Milk; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; ½ tsp brown sugar; 1 tsp soy sauce

with Japanese-Style Cucumber Salad

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In 4 easy steps, you'll have a curry brimming with Japanese and coconut flavours that'll smell absolutely divine. Serve it up on a bed of fluffy basmati rice and pair it with a Japanese-style cucumber salad for an equally tasty side sensation.

Allergens:

Celery

•Mustard

•Peanuts

•Sesame

•Soy

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

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

1 packet

Japanese Curry Paste

(Contains: Celery, Mustard;)

250 g

Beef Strips

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

Cucumber

1 packet

Coconut Milk

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Calories820 kcal

Energy (kJ)3430 kJ

Fat39.6 g

of which saturates20 g

Carbohydrate70.7 g

of which sugars9.3 g

Dietary Fibre8.8 g

Protein43.1 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. • Rinse and drain white rice. • Half-fill a medium saucepan with the boiling water. • Add rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.

• 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 the oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Transfer to a bowl, season with salt and pepper 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. • Stir in Japanese curry paste, coconut milk and the brown sugar, until combined and slightly reduced, 2-3 minutes. • Return cooked beef to pan, then 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 saucy coconut beef curry. • Serve with Japanese-style cucumber salad. Enjoy!