Thai-Style Beef Mince Rice With Mangetout

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your beef mince and sprinkle in your beef stock mix

Cook for 3-4 min or until the beef has browned all over, breaking it up with a wooden spoon as you go

Add your mangetout to the pan and cook for 1 min or until starting to soften

Add your red Thai curry paste, ginger paste and half of your chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min further or until fragrant

Meanwhile, chop your Thai basil finely, including the stalks

Once fragrant, add your tomato paste, a pinch of sugar and a small splash of water to the pan and mix until everything is combined

Squeeze the pouch[es] of cooked white long grain rice to separate the grains

Add your cooked white long grain rice to the pan, breaking it up with a wooden spoon as you go and give everything a good mix up

Stir through half of the chopped Thai basil (save the rest for garnish!) and the juice of half your lime[s]

Cook for 2-3 min further or until the rice is piping hot and the beef is cooked through (no pink meat!) – this is your Thai-style beef mince rice with mangetout

Note: Please make sure you cook your beef thoroughly as cooking equipment varies!

Cut the remaining lime into 1 wedge per person