Serves 2 | Prep 5 mins | Cooks in 35 mins
1/2 cup brown rice, rinsed
400g beef mince
2 ½ tbs green curry paste
150ml coconut milk
3 kaffir lime leaves
1 red chilli, cut in half, seeds removed optional
1 1/2 cup vegetable stock
200g oyster mushrooms, sliced
1 bunch baby bok choy, cut in halves
2 tsp fish sauce
salt and pepper, to taste
1/2 bunch fresh coriander, roughly chopped
2 tsp white sesame seeds
1 lime, cut in wedges
Place rice, 1/2 cup water and 1/4 tsp salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, combine mince in a bowl with 1 tsp green curry paste and form tablespoons of mixture into balls.
Heat a non-stick frypan or wok over medium heat and cook meatballs until browned and cooked. Set aside.
Spoon 1 tbs of coconut milk into pan and add remaining curry paste, stirring for a couple of minutes or until aromatic.
Add remaining coconut milk, kaffir lime leaves, chilli and stock, and bring to a simmer for 10 minutes. Add mushrooms, bok choy, fish sauce and meatballs and simmer for 3-4 minutes.
Divide rice and curry between two bowls, season with salt and pepper and serve with coriander, sesame seeds and a squeeze of lime.
Energy: 3313.2kj
Protein: 60.9g
Carbs: 45.1g
Fibre: 7.3g
Sat. Fat: 19.9g
Fat: 38.7g
Calories: 791.7cal
Sugar: 4.5g