Green beef curry and steamed jasmin rice


Ingredients 15
Servings 4
Time

Ingredients

  • 250
    ml
    coconut cream
  • 30
    ml
    sunflower oil
  • 2
    cloves garlic, finely chopped
  • 15
    ml
    green curry paste
  • 20
    ml
    fish sauce
  • 15
    ml
    sugar
  • 400
    g
    diced lean beef (fillet or rump)
  • 100
    g
    green beans, chopped
  • 75
    ml
    water
  • 3
    lime or lemon leaves
  • 20
    basil leaves
  • STEAMED JASMIN RICE
  • 250
    ml
    jasmin rice
  • 625
    ml
    water
  • fresh coriander to garnish
 

Method

 
In a small pan, gently heat coconut cream. Do not boil. In a frying pan or wok, heat oil, add garlic and fry until golden brown. Add green curry paste and stir-fry for a few seconds. Add warmed coconut cream and stir until it curdles and thickens in oil. Add fish sauce and sugar and stir. Add beef and turn in mixture until red colour disappears. Add beans and water, stir and simmer for 3 to 4 minutes, stirring occasionally. Add lime leaves and basil leaves. Stir and cook for 1 minute. Serve immediately with steamed jasmin rice. STEAMED JASMIN RICE: Rinse rice in a strainer under cold water until water runs clear. Place water and rice in a heavy-based pan and bring to boil, stirring. Reduce heat, cover with a tight-fitting lid and simmer gently for 6 minutes. Remove from stove and allow to stand, covered, for 10 minutes. It is important not to remove lid during cooking and steaming. Fluff rice with a fork, turn out into a dish and garnish with fresh coriander.
 

Read more on: steam  |  beef
 

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