Pulled Beef Massaman Curry with Basmati Rice

Steps

1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep and cook carrots Bring a small pot of salted water to the boil. Dice carrots 2cm and cook in pot of boiling water for 3-4 minutes, until tender. Drain and set aside. Finely dice onion.
3. Begin curry Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion and a pinch of salt for about 3 minutes, until tender. Add ginger, massaman curry paste, curry spices and ¼ cup coconut milk. Cook for 3-4 minutes, until fragrant.
4. Finish curry Add pulled beef, remaining coconut milk and stock to pan. Bring to a simmer and cook for about 8 minutes, stirring, until thickened. Add fish sauce, soy sauce and cooked carrots. Season.
5. Prep veggies While curry simmers, finely dice tomato and cucumber. Toss together in a small bowl with a drizzle of olive oil. Season to taste.
6. Serve rice topped with curry, tomato and cucumber.