Thai Beef with Yellow Curry and Cauli Rice

Thai Beef with Yellow Curry and Cauli Rice

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 3, 2019.
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Ingredients

RICE

  • 1 pack cauli pearls
  • 3 carrots, grated
  • 1 Tbsp chopped peanuts

SAUCE

  • 1 brown onion, thinly sliced
  • 1 pack Thai yellow curry paste
  • 200ml lite coconut milk
  • ½ cup chicken stock ^
  • 1 can chickpeas, drained
  • ½ pack baby spinach *

BEEF

  • 1 pack lean beef rump steaks

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 ½ tsp oil, cauliflower, carrots and peanuts on a lined tray and season. Bake for 12-14 minutes, until tender with a bite.
  3. Prep & cook sauce. Heat ¾ tsp oil in a pot on medium-high heat and cook onion for 2-3 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. Pat beef dry and season. Heat ¾ tsp oil in a fry-pan on medium-high heat. 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 1839 kj
440 kcal
Protein 41.8g
Carbohydrate 25.1g
Fat 17.9g