The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Melting British Beef Curry with Coconut Rice
Full of indulgent flavour, try this show-stopper Thai curry. Expertly crafted by Mindful Chef x Giggling Squid. Simply simmer melt-in-your-mouth slow-cooked British beef in a fiery curry, infused with warm chilli paste and gochujang and sweet honey. Fluffy coconut rice soaks up all that flavour. It’s a feast for your tastebuds.
High protein
5 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 1 sweetheart cabbage
- 25g honey (use half)
- 1 handful of fresh coriander
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g brown rice (brown rice (100%))
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 275g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 garlic clove
- 80g green beans
- 1 onion
Nutritional Information
Calories: 771
Protein: 39g
Carbs: 63g
Fat: 39g
Ingredients
- 80g green beans (use half)
- 1 sweetheart cabbage (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 onion (use half)
- 25g honey (use a quarter)
- 200ml coconut milk (use half) (Coconut, Water)
- 4 garlic clove
- 1 handful of fresh coriander (use half)
- 140g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 4 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
Nutritional Information
Calories: 761
Protein: 40g
Carbs: 65g
Fat: 37g
Melting British Beef Curry with Coconut Rice
Full of indulgent flavour, try this show-stopper Thai curry. Expertly crafted by Mindful Chef x Giggling Squid. Simply simmer melt-in-your-mouth slow-cooked British beef in a fiery curry, infused with warm chilli paste and gochujang and sweet honey. Fluffy coconut rice soaks up all that flavour. It’s a feast for your tastebuds.
Getting hungry?
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan or wok
Get the rice on & prep the veg
- Rinse the rice
- Add it to the saucepan and boil for 25 mins, then drain
- Thinly slice the cabbage. Trim and cut the green beans into thirds. Cut the onion into wedges. Thinly slice the garlic
Combine the flavours
- Heat the large frying pan or wok with 2 tsp oil on medium heat. Once hot, add the onion, garlic, and green beans and cook for 3-4 mins until softening
- Add the cabbage and cook for 3 mins. Add the gochujang paste and chilli paste. Cook for 1 min
- Add the half pack of honey, the stock, tamari, half the coconut milk and 200ml water (100 ml for 1 person)
Add the beef
- Add the beef and all the juices from the bag into the pan. Gently pull apart any larger pieces
- Simmer for 5-6 mins, until the sauce has reduced and the veg softened
Make the coconut rice
- Reheat the empty saucepan on medium-high heat and add the remaining coconut milk
- Simmer for 5-7 mins, until the coconut milk has reduced by half and thickened
- Stir in the cooked rice, and season to taste with salt and pepper
Plate up
- Roughly chop the coriander and stir half into the beef
- Serve the melting beef and coconut rice into bowls and scatter over the remaining coriander
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