Lemongrass Beef Coconut Curry
with Veggies and Pan-Fried Flatbreads
Some flavour combinations are classics for good reason—lemongrass and coconut milk is one of them! Carrots further enhance the sweetness of these ingredients, and zesty cilantro rice brings all the tasty elements together. Warm flatbreads seal the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Lemongrass
¾ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
170 g
Vegetable Mix
1 tbsp
Indian Spice Blend
1 unit
Coconut Milk
7 g
Cilantro
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
56 g
Onion, sliced
250 g
Ground Beef
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, remove outer layer of lemongrass. Using a rolling pin or heavy pot, carefully smash lemongrass to bruise, then halve crosswise.
When the pan is hot, add beef, 1/2 tbsp (1 tbsp) oil, then lemongrass and ginger-garlic puree.Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard any excess fat. Sprinkle Indian Spice Mix over beef, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Add vegetable mix, coconut milk, 1/3 cup (2/3 cup) water and onion to the pan with beef. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender-crisp, 6-8 min. Carefully remove and discard lemongrass. Add fish sauce. Season with salt and pepper.
Roughly chop cilantro.Add half the cilantro to rice, then fluff with a fork.Divide rice between bowls. Spoon curry over rice.Sprinkle remaining cilantro over top.
