Fast and Simple Coconut Beef Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs Lebanese cucumber
• 1pcs carrot
• 300g beef stir-fry
• 10g masala seasoning
• 50g tomato paste
• 200ml coconut milk
• 10ml sugar
• 5ml white vinegar
• 10ml vegetable oil
• 3ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Make pickle salad
   Meanwhile, thinly slice the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Combine 1 tsp sugar and 1 tsp white vinegar in a large bowl and season with salt and pepper. Add the cucumber and carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Brown beef
   Separate the beef stir-fry. Heat 2 tsp vegetable oil in a medium deep frypan over high heat until very hot (see Kitchen 101). Cook the beef, stirring, for 2 mins or until browned. Remove from the pan.
4. Step 4 — Simmer curry
   Return the pan to medium-high heat. Add the masala seasoning and half the tomato paste* and cook, stirring, for 30 secs or until fragrant. Stir in the coconut milk and 80ml (⅓ cup) water and bring to a simmer. Reduce the heat to medium and cook for 5-6 mins until slightly reduced.
5. Step 5 — Serve up
   Add the beef and any resting juices, 1 tsp sugar and ½ tsp soy sauce to the curry and cook, stirring, for 30 secs or until the beef is warmed through. Taste, then season with salt and pepper. Divide the rice and beef curry among bowls. Top with the drained pickled salad and enjoy!
6. Step 6 — Kitchen 101
   Ensuring the pan is really hot before adding the beef prevents it from stewing and gives it a nice browned finish.

Allergens

Sojabohnen, Sulfit