Thai Beef Jungle Curry with rice

Thai Beef Jungle Curry with rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 15, 2018.
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This meal comes together really quickly, so get your rice on and dinner will be ready in a flash!

Ingredients

Rice

  • 1 pack jasmine rice
  • 2¼ cups water

Curry

  • 2 Tbsp onion, garlic and ginger paste
  • 1 pottle jungle curry paste
  • 1 baby bok choy
  • 1 tomato
  • 165ml coconut cream
  • ½ cup water
  • 1 Tbsp fish sauce
  • 1 pack pulled beef
  • Juice of ½-1 lemon

To Serve

  • ½ telegraph cucumber
  • 1 Tbsp coriander

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a medium pot on mediumlow heat. Add onion, garlic and ginger paste and curry paste and cook for about 2-3 minutes, stirring constantly, until fragrant. Roughly chop bok choy and dice tomato 1cm, set aside.
  3. Increase heat to medium, add coconut cream, water and fish sauce. Stir to combine. Add pulled beef, bok choy and tomato and simmer for about 2 minutes until sauce starts to thicken and vegetables are bright green and tender. Season to taste and stir through lemon juice.
  4. While curry cooks, peel cucumber into ribbons.
  5. To serve, divide ¾ cup cooked rice between bowls, spoon over Thai beef jungle curry. Top with cucumber and coriander leaves.

Nutritional Information

Energy 2474 kj
591 kcal
Protein 35.3g
Carbohydrate 64.4g
Fat 21.8g