Thai Beef with Yellow Curry and Cauli Rice

Thai Beef with Yellow Curry and Cauli Rice

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 3, 2019.
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Ingredients

RICE

  • ¼ cauliflower, grated
  • 1 carrot, grated
  • 2 tsp chopped peanuts

SAUCE

  • ¼ brown onion, thinly sliced
  • 1 pack Thai yellow curry paste
  • 50ml lite coconut milk
  • ¾ cup chicken stock ^
  • ¼ can chickpeas, drained
  • 1-2 handfuls baby spinach *

BEEF

  • 1 pack lean beef rump steak

TO SERVE

  • ½ bunch coriander, chopped *

Steps

  1. Preheat BBQ hot plate or grill to medium-high (if using). Preheat oven to 220ºC.
  2. Prep & cook rice. Toss cauliflower, carrot and peanuts on a lined tray and season. Bake for 10-12 minutes, until tender with a bite.
  3. Prep & cook sauce. Heat ¼ tsp oil in a pot on medium-high heat. Cook onion for about 2 minutes with a pinch of salt. Add curry paste and cook a further 10 seconds, until fragrant.
  4. Add coconut milk, stock and chickpeas. Reduce heat to medium and cook for 8-10 minutes, until slightly thickened.
  5. Prep & cook beef. Heat ¼ tsp oil in a frypan on medium-high heat. Pat beef dry and season. Cook beef for 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively cook on BBQ.
  6. Finish sauce. Add spinach to sauce and stir through to wilt. Season.
  7. Slice beef thinly. Chop coriander.
  8. Serve cauli rice topped with beef and spoon over sauce. Top with coriander.

Nutritional Information

Energy 1863 kj
445 kcal
Protein 42.6g
Carbohydrate 25.4g
Fat 17.9g