Thai Green Beef & Veggie Curry
with Jasmine Rice & Spring Onion
Calories
:
528 kcalProtein
:
41.1g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
- Fish
- Sulphites
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Skip the takeaway and whip up a Thai classic in no time at all. Succulent beef and tender broccoli and green beans are simmered in a luscious coconut and green curry sauce, then served over fluffy jasmine rice with a zesty squeeze of lemon for a truly satisfying mid-week meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine rice
1 packet
Green beans
2
Garlic
250 g
Beef Strips
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Coconut Milk
1
Green Thai Curry Paste
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
1
Lemon
1
Spring Onion
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
Nutrition
Energy (kJ)2210 kJ
Calories528 kcal
Fat29.2 g
of which saturates18.8 g
Carbohydrate29.2 g
of which sugars16 g
Dietary Fibre9.6 g
Protein41.1 g
Cholesterol49.2 mg
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- In medium saucepan, bring the water to the 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, trim and roughly chop green beans. Chop broccoli (including stalk!) into small florets.
- Finely chop garlic. Slice lemon into wedges. Thinly slice spring onion.
- Discard any liquid from beef strip packaging.
- In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Season with salt and pepper. Transfer to a bowl.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
4
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook green beans and broccoli until tender, 4-5 minutes.
- SPICY! The curry paste is hot, use less if you're sensitive to heat. Add garlic and green Thai curry paste and cook until fragrant, 1 minute.
5
- Stir in coconut milk, fish sauce & rice vinegar mix, a splash of water and simmer until sauce has slightly reduced, 1-2 minutes.
- Remove pan from heat and add a squeeze of lemon juice. Season to taste.
6
- Divide jasmine rice between bowls and top with Thai green beef curry.
- Garnish with spring onion and serve with any remaining lemon wedges. Enjoy!
