Quick Thai Red Beef Curry With Rice and Greens

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat. Add Thai red beef curry and heat through until piping hot, about 3-4 minutes.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Cut the broccoli into florets. Heat a drizzle of oil in a frying pan over a medium high heat. Add broccoli, pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide red curry, veg and rice between bowls. Garnish with any remaining chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat. Add Thai red beef curry and heat through until piping hot, about 3-4 minutes.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Cut the broccoli into florets. Heat a drizzle of oil in a frying pan over a medium high heat. Add broccoli, pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide red curry, veg and rice between bowls. Garnish with any remaining chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat. Add Thai red beef curry and heat through until piping hot, about 3-4 minutes.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Cut the broccoli into florets. Heat a drizzle of oil in a frying pan over a medium high heat. Add broccoli, pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide red curry, veg and rice between bowls. Garnish with any remaining chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat. Add Thai red beef curry and heat through until piping hot, about 3-4 minutes.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Cut the broccoli into florets. Heat a drizzle of oil in a frying pan over a medium high heat. Add broccoli, pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide red curry, veg and rice between bowls. Garnish with any remaining chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat. Add Thai red beef curry and heat through until piping hot, about 3-4 minutes.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Cut the broccoli into florets. Heat a drizzle of oil in a frying pan over a medium high heat. Add broccoli, pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide red curry, veg and rice between bowls. Garnish with any remaining chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

In a deep sided pan on medium heat. Add Thai red beef curry and heat through until piping hot, about 3-4 minutes.

Slice the chilli, removing the seeds if you prefer less heat. Trim the root from the pak choy and separate leaves. Cut the broccoli into florets. Heat a drizzle of oil in a frying pan over a medium high heat. Add broccoli, pak choy and chilli (to taste), season with salt and cook for 2-3 minutes, tossing frequently.

Divide red curry, veg and rice between bowls. Garnish with any remaining chilli. Enjoy!