This Thai-style beef rice is ready in a flash. You'll toss minced beef and crisp mangetout in a pan with fragrant red curry paste. Then squeeze your lime, tear the basil, and dinner is served!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||5.7 g|
|Protein||8.2 g||32.8 g|
|Salt||0.8 g||3.19 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a high heat
Once hot, add the beef mince and crumble in 1/2  Knorr beef stock cube
Cook for 3-4 min or until the beef is browned all over, breaking it up with a wooden spoon as you go
Add the mangetout to the pan and cook for 1 min until starting to soften
Add the Thai red curry paste, ginger paste and half the chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min further or until fragrant
Meanwhile, chop the basil finely, including the stalks
Slice the lime[s] into wedges
Add the tomato paste, a pinch of sugar and a small splash of water to the pan and mix until everything is combined
Squeeze the pouch[es] of white basmati rice to separate the grains
Add the basmati rice to the pan, breaking it up with a wooden spoon as you go and give everything a good mix up
Stir through half the chopped basil and the juice of 1/2  lime (save the rest for garnish!) and cook for 1-2 min further or until the rice is piping hot and the beef is cooked through – this is your Thai beef rice
Note: Please make sure you cook your beef (until piping hot!) as cooking equipment varies
Serve the Thai beef rice and garnish with the remaining basil, chilli flakes (not a fan of spice? Just add a little!) and lime wedges