Red Curry Beef Bowl
Red curry inspired beef mince simmered in coconut milk and served with rice and greens. Budget friendly, great for a weeknight or to meal prep and reheat later.
Servings 4 people
Ingredients
- 400 g cooked basmati rice
- 1 tsp extra virgin olive oil
- 1 brown onion diced
- 3 cloves garlic crushed
- 500 g lean beef mince
- 2 Tbs red curry paste
- 1 can light coconut milk
- 1/2 cup beef stock
- 80 g baby spinach
- 1 bunch broccolini
- Crushed peanuts and coriander to serve
Instructions
- Heat oil in a large frying pan over medium-high heat. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for a further 30 seconds. Add the beef mince and cook for 5–7 minutes, or until the liquid has evaporated.
- Add the red curry paste and stir to coat the mince. Cook for 1 minute. Add the coconut milk and stock, reduce the heat, and simmer for 5–10 minutes, or until slightly thickened.
- Spoon into Souper Cube trays and freeze until solid. Once frozen, pop cubes out and store in labelled freezer bags or containers.
- Once frozen, heat a large pan over medium heat. Add frozen cubes and cook until fully thawed and softened. Stir through the baby spinach until wilted.
- Serve with rice and broccolini. Top with peanuts and coriander. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Red curry paste: choose one with short ingredients: chilli, garlic, lemongrass, spices, oil, salt
- Canned coconut milk: look for versions with just coconut extract + water (no gums or stabilisers if possible)
- Beef stock: use a low-ingredient stock cube/powder with minimal additives
- Cooked rice : use freshly cooked rice from plain rice (avoid microwave flavoured rice packs)