- A 200ml tin of coconut milk
- A 200g bag of white basmati rice
- 1 shallot
- 1 chilli
- 1 garlic clove
- A 250g pack of beef mince
- 1 tbsp Thai red curry paste
- 2 tbsp tamari
- A head of broccoli
- 1 lemon
- Sea salt
- 200 ml boiling water
- 1 tbsp + 1 tsp olive oil
- 2 tbsp cold water
- Small pan with a lidMeasuring jug
- Deep frying pan or wok
- Ovenproof dish
- Kitchen paper
Place the coconut milk in a small pan and bring to the boil. Add the rice, a pinch of salt and 200 ml boiling water. Cover and simmer for 6 mins. Remove from the heat and set aside, lid on, to steam for another 6 mins to finish cooking the rice.
While the coconut rice cooks, peel and finely chop the shallot. Halve, de-seed and dice the chilli. Peel and grate or crush the garlic. Set your oven to its lowest setting.
Warm 1 tbsp oil in a deep frying pan or wok over a medium heat. Add the beef. Stir fry for 5 mins, breaking up the meat into small pieces. Add the shallot, chilli and garlic and cook for 5-8 mins over a high heat, stirring occasionally, till the meat is well browned.
Stir in 1 tbsp Thai red curry paste, mix well and cook for 1 min to mingle the flavours. Remove from the heat and stir in 2 tbsp tamari. Spoon the beef into an ovenproof dish and keep warm in the oven.
Wipe the pan with kitchen paper. Roughly chop the broccoli into even-sized florets and chunks of stalk. Put the pan back on a medium heat and add 1 tsp oil. Add the broccoli with 2 tbsp water and stir fry for 3-4 mins. Let it bubble up till the water evaporates and the broccoli is just tender.
Zest the lemon and stir the zest into the rice. Cut the lemon in half.
Divide the coconut rice between 2 warm bowls and spoon over the Thai beef. Serve with the broccoli on the side and lemon wedges for squeezing.
Best of British ^ Our high welfare beef mince comes from grass-fed cattle sourced from a handful of Yorkshire and Peak District farms.