Thai Style Pulled Beef Coconut Red Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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, cut the lime into wedges. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the garlic and red Thai style paste. Fry for 30 secs.  

Stir in the coconut milk, vegan fish sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once thickened, squeeze in some lime juice, then remove from the heat and cover to keep warm. 

Next, roughly chop the coriander (stalks and all). Halve any thick broccoli stems lengthways.

Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the Tenderstem® and pea pods and stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Once the beef is ready, remove from the oven, then discard the foil and any cooking juices. Use two forks to shred the beef as finely as you can.

Stir the pulled beef into the curry sauce. Reheat if needed. 

Taste the curry and season with salt and more lime juice if needed.