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Beef and Lemongrass Curry

Beef and Lemongrass Curry

with Basmati Rice

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Thai cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, ginger, and garlic, which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

400 mL

Coconut Milk

1 unit


¾ cup

Basmati Rice

6 g


2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

1 tbsp

Thai Seasoning


30 g


160 g

Sweet Bell Pepper

170 g

Green Beans

2 tbsp



Not included in your delivery

1 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4561 kJ
Calories1090 kcal
Fat64 g
Saturated Fat42 g
Carbohydrate90 g
Sugar15 g
Dietary Fiber4 g
Protein37 g
Cholesterol75 mg
Sodium1100 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Meanwhile, remove outer layer of lemongrass, then cut in half crosswise. Using the back of a wooden spoon forcefully tap the lemongrass to bruise. Peel, then grate garlic. Peel, then grate ginger. Trim green beans, then cut in half. Core, then cut pepper into 1/2-inch pieces. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, heat a large pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the beef and Thai seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Add the peppers, ginger, garlic, curry powder and lemongrass to the large pan with the beef. Cook, stirring occasionally, until softened, 2-3 min.


Add the coconut milk, mirin-soy blend and green beans to the pan. Cover and simmer until the beans are tender-crisp, 4-6 min. Season with salt and pepper.


Fluff the rice with a fork and season with salt. Remove the lemongrass from the curry and discard. Divide the rice between plates and top with the beef lemongrass curry.