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Thai Style Spice Blend(ContainsSesame)
Chicken Stock Paste
Water for the Beef (100ml)
Water for the Rice
Halve, peel and thinly slice the red onion. Halve the bell pepper, remove the core and seeds and thinly slice. Trim the green beans. Peel and finely grate the ginger, roughly chop the coriander (stalks and all). Fill and boil your kettle.
Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef mince and fry until golden brown, 4-5 mins. Break it up with a spoon as it cooks.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, when the mince is browned, lower the heat then add the red onion and pepper. Cook until softened, 6-8 mins, stirring occasionally. Next add the ginger, Thai spice (be careful it's spicy, add less if you don't like spice!) and the chicken stock paste. Add the water (see ingredients for amount) and stir in the green beans. Simmer until the liquid has reduced by half and the green beans are tender, 4-5 mins.
While everything cooks, zest and halve the lime. When the beef is ready stir through the ketjap manis, a squeeze of lime juice and half the coriander. Remove from the heat, taste and add salt and pepper if necessary. Fluff up the rice with a fork and stir through the lime zest. Get ready to serve.
Share the rice between your bowls and serve the beef on top. Finish with a sprinkle of the remaining coriander. Chop the remaining lime into wedges and serve alongside for anyone who likes things extra zesty.