Lemongrass Beef Coconut Curry
with Veggies and Pan-Fried Naan
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 lime rice brings all the tasty elements together. Warm naan seals the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit(s)
Lemongrass
Âľ cup
Basmati Rice
2 tbsp
Ginger-Garlic Puree
170 g
Vegetable Mix
1 tbsp
Indian Spice Blend
1 unit(s)
Coconut Milk
½ unit(s)
Lime
2 unit(s)
Naan
(Contains Egg, Milk, Gluten)
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
56 g
Onion, sliced
Not included in your delivery
ÂĽ 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. Zest, then cut half the lime (whole lime for 4 ppl) into wedges.
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.
Meanwhile, heat a medium non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then one piece of naan. Cook on one side, gently pressing down with a spatula, until golden, 1-3 min. Flip, then sprinkle with salt. Cook, gently pressing down with a spatula, until golden and warmed through, 1-3 min. Repeat with remaining naan.
Add lime zest to rice, then fluff with a fork.Cut or tear naan into quarters.Divide rice between bowls. Spoon curry over rice.Squeeze a lime wedge over top, if desired.Serve naan alongside.
