Thai Red Beef Rump & Veggie Curry
with Jasmine Rice & Crushed Peanuts
- Peanuts
- Soy
- Wheat
- Gluten
- Fish
- Sulphites
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
- Eggs
Who needs takeaway when you can whip up this creamy curry with a kick? Our Thai red curry paste is the not-so-secret ingredient, adding the perfect ratio of sweet to savoury. Load up your curry with succulent beef rump and tender veggies, for a meal that will have you coming back for more.
Ingredients
1
Red Onion
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Jasmine rice
300 g
Beef Rump
1 packet
Mild Thai Red Curry Paste
(Contains: Soy)
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
1 sachet
Coriander
Nutrition
You will need
Cooking Steps
• Add the water to a medium saucepan and bring to boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek.
• While rice is cooking, thinly slice carrot into half-moons. Roughly chop Asian greens. Slice onion into wedges. Finely chop garlic.
• Thinly slice beef rump into 1cm. • Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-6 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• SPICY! The curry paste is spicy so use less if you're sensitive to heat. Return frying pan to a medium-high heat. Cook carrot and onion, stirring, until softened, 5-6 minutes. Add Asian greens, garlic and mild Thai red curry paste and cook until fragrant, 1 minute.
• Add coconut milk and simmer, stirring, until thickened, 4-5 minutes.
• Add soy sauce mix, the brown sugar and return beef rump (plus any resting juices) to the pan. Stir until the beef rump has warmed through, 1 minute. Season to taste.
• Divide jasmine rice between bowls and top with Thai red beef curry.
• Garnish with crushed peanuts. Tear over coriander to serve. Enjoy!
