Name: Green beef curry and steamed jasmin rice
Yield: 4 servings
Cuisine: Asian
Ingredients: 250.00 ml coconut cream; 30.00 ml sunflower oil; 2.00 garlic cloves, finely chopped; 15.00 ml green curry paste; 20.00 ml fish sauce; 15.00 ml sugar; 400.00 g beef diced; 100.00 g green beans chopped; 75.00 ml water; 3.00 lime leaves or lemon leaves; 20.00 fresh basil; 250.00 ml rice jasmine; 625.00 ml water; fresh coriander to garnish

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Ingredients (14)

250.00 ml	coconut cream
30.00 ml	sunflower oil
2.00	garlic — cloves, finely chopped
15.00 ml	green curry paste
20.00 ml	fish sauce
15.00 ml	sugar
400.00 g	beef — diced
100.00 g	green beans — chopped
75.00 ml	water
3.00	lime leaves — or lemon leaves
20.00	fresh basil

STEAMED JASMIN RICE

250.00 ml	rice — jasmine
625.00 ml	water
	fresh coriander — to garnish

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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.