Pulled Beef Massaman & Potato Curry with Basmati Rice

Steps

1. Combine rice, water and a pinch of salt in a 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. Bring a medium pot of salted water to the boil. Dice potatoes and carrot 2cm. Cook both in pot of boiling water for 8-10 minutes, until tender. Drain and set aside. Finely dice onion.
3. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion and salt for about 3 minutes, until tender. Add ginger, curry paste, curry spices and ¼ cup coconut milk and cook for 3-4 minutes, until fragrant.
4. Add pulled beef, remaining coconut milk and chicken stock to pan. Bring to a simmer and cook for about 8 minutes, breaking up beef with a spoon, until thickened. Add fish sauce, soy sauce and cooked veggies and season to taste.
5. While curry simmers, finely dice tomato and cucumber and toss together in a small bowl with a drizzle of olive oil. Season to taste.
6. To serve, place ¾ cup cooked basmati rice in each bowl and top with plenty of pulled beef and potato massaman curry. Sprinkle with tomato and cucumber mix.