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Lemongrass Beef Coconut Curry
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Lemongrass Beef Coconut Curry

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.

Tags:
Quick
Allergens:
Anchovies/Anchois

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories850 kcal
Fat45 g
Saturated Fat26 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber7 g
Protein36 g
Cholesterol75 mg
Sodium740 mg
Trans Fat0.5 g
Potassium850 mg
Calcium125 mg
Iron7.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Rolling Pin
Zester

Instructions

Cook rice
1

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.

Prep
2

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.

Cook beef
3

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.

Cook curry
4

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.

Finish and serve
5

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.

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