Fast Spicy Beef Yellow Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs zucchini
• 1pcs carrot
• 300g beef stir-fry
• 60g yellow curry paste
• 200ml coconut milk
• 150g peas
• 20ml fish sauce
• 1pcs neutral-flavoured oil
• 3ml sugar

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.
2. Step 2 — Prep vegetables
   Meanwhile, halve the zucchini and carrot lengthwise, then slice.
3. Step 3 — Start curry
   BEEF STIR-FRY OPTION Separate the beef stir-fry. Heat a drizzle of oil in a medium saucepan over high heat until very hot (see cooking tip) Stir-fry the beef for 1-2 mins until browned. Remove from the pan. Heat a drizzle of oil in the pan over medium-high heat. Add the curry paste and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Add vegetables
   Add the coconut milk and 80ml (⅓ cup) water and bring to a simmer. Add the zucchini and carrot. Reduce the heat to medium and cook, stirring occasionally, for 4 mins. Add the peas, cover and bring to a simmer. (It's important it doesn't boil or the coconut milk may separate.) Cook, uncovered, for 2-3 mins until the vegetables are tender.
5. Step 5 — Finish curry
   Remove the pan from the heat, add the beef and any resting juices, half the fish sauce* and ½ tsp sugar to the curry and stir to combine. Taste, then season with salt.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice and beef curry among bowls to serve.

Allergens

Soy, Fish