This is a dream of a recipe, not only because it’s an easy-to-prepare one-pot wonder, but because you can tailor it to suit yourself, like using chicken, pork or prawns instead of beef.
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Serves: 4 people
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100 ml Beef Stock
1 pinch Black Pepper
1 tin Coconut Milk
2 cloves Garlic
2 tbsp Pataks Paste Balti
or biryani paste
50 g Raisins
1 pinch Salt
150 g SuperValu Baby Spinach
350 g SuperValu Basmati Rice
1 handfull SuperValu Fresh Coriander
2 cm SuperValu Fresh Ginger
Peeled and finely grated
25 g SuperValu Goodness Flaked Almonds
1 bunch SuperValu Scallions
750 g SuperValu Sirloin Stir Fry Strips
1 tbsp SuperValu Sunflower Oil
This recipe will serve 4-6.
- Heat the oil in a medium pan set over a high heat and brown the meat all over for 2 to 3 minutes, stirring regularly. Add the garlic, ginger and curry paste and cook for 1 to 2 minutes more, stirring occasionally.
- Meanwhile, tip the rice into a sieve and rinse it really well under cold water. Add to the pan with the coconut milk, stock, raisins and some salt and pepper. Cover with a tight-fitting lid and bring to the boil, then turn it down to a very gentle simmer and leave to cook away for 10 to 12 minutes, until the rice is tender. Don’t be tempted to stir the rice during that time.
- Once the rice is tender, add the spinach and spring onions along with half the coriander, heating everything through for a minute or two until the spinach has wilted. If it looks too dry, add more stock or water.
- Serve with a scattering of the remaining coriander and the almonds over the top if liked.