Double Mild Coconut Beef & Veggie Curry
with Garlic Rice
This creamy coconut beef curry will add the spice you never knew you needed to your night. It's filled to the brim with bright veggies and a fragrant garlic rice to soak everything up.
Unfortunately, this week's bamboo shoots were in short supply, so we've replaced them with Asian greens. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1
carrot
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 packet
beef strips
1 packet
mild curry paste
1 sachet
beef-style stock powder
1 tin
Asian greens
1 tin
coconut milk
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut brown onion into thick wedges.
• Place carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Roughly chop Asian greens. • Heat a medium saucepan with 1/2 the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a good pinch of salt, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the veggies have 5 minutes cook time remaining, heat a large frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the pan to a medium-high heat with a drizzle of olive oil. Add mild curry paste and remaining garlic and cook until fragrant, 1 minute. • Add beef-style stock powder, water (for the curry) and coconut milk and cook until slightly thickened, 3-4 minutes. Add bamboo shoots and cook until softened 1-2 minutes.
TIP: Cook beef strips in batches for the best results.
• Add the roasted veggies to the curry. • Return the beef to the pan and stir to combine. Season to taste.
TIP: Add a splash of water if the curry is too thick!
• Divide the garlic rice between bowls. • Top with the mild beef and veggie curry to serve. Enjoy!