Thai Beef Brisket & Red Coconut Curry
with Fragrant Rice & Sautéed Veggies
Who needs takeaway when you can whip up this creamy curry with a kick. Our mild Thai red curry paste is the not-so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet. You'll be thanking us later!
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 packet
slow-cooked beef brisket
2 clove
garlic
1
lime
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
green beans
1 packet
Asian greens
1 sachet
satay seasoning
1 packet
mild Thai red curry paste
1 packet
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over the beef. Cover with foil and roast beef brisket for 15 minutes.
• Meanwhile, finely chop garlic. Zest lime to get a generous pinch, then slice into wedges. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, trim and halve green beans. • Roughly chop Asian greens.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Remove brisket from oven. Uncover, then sprinkle with satay seasoning and stir in mild Thai red curry paste, coconut milk and the brown sugar, turning over beef to coat. • Roast, uncovered, until browned and thickened slightly, 8-12 minutes.
• While the curry is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes. • Transfer to serving bowls and season to taste.
• To pan with rice, stir through lime zest, until combined. • To beef brisket, add a generous squeeze of lime juice. Shred brisket with 2 forks. • Divide fragrant rice between bowls with sautéed veggies. Top rice with Thai beef brisket and red coconut curry. • Sprinkle with crushed peanuts. Tear over coriander. Serve with any remaining lime wedges. Enjoy!