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.
Thai Yellow Beef Curry with Mangetout & Pak Choi
Tender British beef is the star in this lush, Thai-spiced curry. Pan-fry till golden and juicy, then simmer with our homemade Thai curry paste and coconut cream. Serve with brown rice, mangetout, pak choi, and coriander for a hit of green.
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot
- 1 handful of fresh coriander
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 40g creamed coconut
- 300g beef strips
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 80g mangetout
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 pak choi
Nutritional Information
Calories: 697
Protein: 43g
Carbs: 47g
Fat: 38g
Ingredients
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 40g creamed coconut (use half)
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g mangetout (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 2 pak choi
- 1 shallot
- 150g beef strips
Nutritional Information
Calories: 773
Protein: 49g
Carbs: 51g
Fat: 43g
Thai Yellow Beef Curry with Mangetout & Pak Choi
Tender British beef is the star in this lush, Thai-spiced curry. Pan-fry till golden and juicy, then simmer with our homemade Thai curry paste and coconut cream. Serve with brown rice, mangetout, pak choi, and coriander for a hit of green.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
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
- Boil a half-full kettle
- Pull out a jug, a medium frying pan & a large frying pan
Prep the veg & stock
- Finely slice the shallot. Trim the pak choi and cut into bite-sized pieces
- Dissolve the stock and creamed coconut in a jug with 200ml boiling water (100ml for 1 person)
Get sizzlin'
- Heat a medium frying pan with 1 tsp oil on a high heat. Once hot, add the beef strips and shallot fry for 3-4 mins, turning occasionally, until golden brown all over
- Add the Thai curry paste and garlic & ginger paste. Stir to combine and cook for a further 1 min
Get your simmer on
- Add the stock mixture and simmer for 2-3 mins, until the sauce begins to thicken
- Add the pak choi and mangetout and cook for 3-4 mins, until the veg is soft and the beef is cooked through. Add a little more water, if necessary
Cook the rice
- Meanwhile, heat a large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Roughly chop the coriander for garnish
- Serve the Thai beef curry alongside the rice
- Scatter over the coriander
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.