Simmer beef in aromatic spices for a rich curry that delivers on all fronts. Add tangy pickles and a zing of lime and feel those tastebuds dance!
Empty out the crisper drawer and boost your veggies by adding whatever you have on hand to the curry, from broccoli and mushrooms to capsicum and beans.
200ml coconut milk
20g Singaporean mild curry powder
150g jasmine rice
2 tsp sugar
1 tsp white vinegar
2 tsp vegetable oil
½ tsp soy sauce
Cook rice: Rinse the rice until the water runs clear. Put in a small saucepan with 310ml (1¼ cups) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 13 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
Pickle carrot: Meanwhile, cut half the lime* into wedges. Peel the carrot, then shred using a julienne peeler or coarsely grate with a box grater. Combine 1 tsp sugar and 1 tsp white vinegar in a bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
Brown beef: Separate the beef stir-fry. Heat 2 tsp vegetable oil in a medium deep frypan over high heat until very hot. Cook the beef, stirring, for 2 mins or until browned.
Simmer curry: Add the curry powder to the beef and cook, stirring, for 30 secs or until fragrant, then add the coconut milk and 80ml (⅓ cup) water (see Make it yours). Bring to the boil, then reduce the heat to medium-low and cook for 5-6 mins until thickened. Stir in 1 tsp sugar and ½ tsp soy sauce. Remove the pan from the heat. Taste, then season with salt and pepper.
Serve up: Drain the carrot, discarding the pickling liquid. Divide the rice and beef curry among bowls. Top with the pickled carrot and serve with the lime wedges to squeeze over. Enjoy!