Mild Beef Thai Red Curry
with Veggie Stir-Fry & Garlic Rice
- Sesame
- Soy
- Soy
- May contain traces of allergens
Ingredients
2
Garlic
1 sachet
Sesame Seeds
(Contains: Sesame, Soy, May contain traces of allergens)
250 g
Beef Mince
1 packet
Jasmine rice
1
Capsicum
1 sachet
Chilli Flakes
1
Carrot
1 packet
Mild Thai Red Curry Paste
(Contains: Soy)
1
Asian Greens
Nutrition
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice capsicum. Roughly chop Asian greens. Thinly slice carrot into half-moons. • In a small bowl, combine mild Thai red curry paste, the soy sauce, vinegar, brown sugar, and a splash of water. Set aside. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook capsicum and carrot until tender, 3-4 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes • Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add mild Thai red curry mixture, cook until fragrant, 1-2 minutes.
• Divide garlic rice, mild Thai red curry beef mince and veggie stir-fry between bowls. • Garnish with toasted sesame seeds and chilli flakes (if using) to serve. Enjoy!
