What are the main ingredients in Wagyu Beef Mince Coconut Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Wagyu Beef Mince Coconut Curry?

Calories: 849, Carbs: 28 grams, Fat: grams, Protein: 36.7 grams, Sugar: 11 grams, Salt: 812 grams

How do I prepare Wagyu Beef Mince Coconut Curry?

FOR THE CRUNCH: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. COCO-CURRY MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside. CHARRED BABY MARROW: Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season. ZESTY YOGHURT: In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning. SIMPLE SALAD: In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice. THE BIG PICTURE: Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!

What should be prepared from my kitchen to make Wagyu Beef Mince Coconut Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Wagyu Beef Mince Coconut Curry

Name: Wagyu Beef Mince Coconut Curry
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

A layered, lip-smaking curry with complex flavours. Combine red curry paste, wagyu beef mince, garlic, onion & coconut cream, and enjoy the enticing aromas filling your kitchen before plating up the curry up next to a charred baby marrow & greens salad. Finish with a lemony Greek yoghurt and toasted almonds.

Wagyu Beef Mince Coconut Curry

with baby marrow & toasted almonds

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Coconut Cream
Free-range Wagyu Beef Mince
Garlic Clove
Garlic Cloves
Greek Yoghurt
Lemon Juice
Onion
Onions
Red Curry Paste
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the grated garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!

Almonds - 10g
Onion - 1
Free-range Wagyu Beef Mince - 150g
Garlic Clove - 1
Red Curry Paste - 15ml
Coconut Cream - 100ml
Baby Marrow - 150g
Greek Yoghurt - 40ml
Lemon Juice - 10ml
Salad Leaves - 20g

Download the Recipe

Serves 2

FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!

Almonds - 20g
Onion - 1
Free-range Wagyu Beef Mince - 300g
Garlic Clove - 1
Red Curry Paste - 30ml
Coconut Cream - 200ml
Baby Marrow - 300g
Greek Yoghurt - 80ml
Lemon Juice - 20ml
Salad Leaves - 40g

Download the Recipe

Serves 3

FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 3-4 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!

Almonds - 30g
Onions - 2
Free-range Wagyu Beef Mince - 450g
Garlic Cloves - 2
Red Curry Paste - 45ml
Coconut Cream - 300ml
Baby Marrow - 450g
Greek Yoghurt - 125ml
Lemon Juice - 30ml
Salad Leaves - 60g

Download the Recipe

Serves 4

FOR THE CRUNCH
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COCO-CURRY MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the grated garlic and the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and simmer until heated through, 3-4 minutes (shifting occasionally). Remove from the heat and season. Cover and set aside.
CHARRED BABY MARROW
Place a clean pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season.
ZESTY YOGHURT
In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.
SIMPLE SALAD
In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.
THE BIG PICTURE
Make bed of the creamy coconut curry mince, top with the baby marrow salad, dollop over the yoghurt, and garnish with the toasted nuts. Well done, Chef!