Pulled Beef Indian Curry

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep and cook veggies Slice carrot lengthways and then on an angle and set aside. Heat a drizzle of oil in a large fry-pan on medium heat. Cook carrot with onion, garlic and ginger paste, for 4–5 minutes, until starting to soften. Stir regularly.
3. Cook curry Add Indian spice mix and cook, stirring, for about 1 minute, until fragrant. Add coconut milk and bring to a gentle simmer, on medium heat, for 1–2 minutes.
4. Cut beans into thirds. Add to pan with pulled beef, tomato sauce, fish sauce and soy sauce. Break up beef with a wooden spoon and cook gently, on low-medium heat, for 4–5 minutes, until vegetables are tender and beef is hot through. Season to taste. Dice tomato 1cm. Sprinkle over top of pulled beef curry.
5. To serve, spoon rice into bowls and top with pulled beef curry and scatter with coriander