Wagyu Beef Mince Coconut Curry

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

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
Photo of Wagyu Beef Mince Coconut Curry
  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.

  2. 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.

  3. 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.

  4. ZESTY YOGHURT

    In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.

  5. SIMPLE SALAD

    In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.

  6. 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

  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.

  2. 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.

  3. 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.

  4. ZESTY YOGHURT

    In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.

  5. SIMPLE SALAD

    In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.

  6. 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

  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.

  2. 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.

  3. 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.

  4. ZESTY YOGHURT

    In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.

  5. SIMPLE SALAD

    In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.

  6. 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

  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.

  2. 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.

  3. 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.

  4. ZESTY YOGHURT

    In a small bowl, combine the yoghurt with a ¼ of the lemon juice and seasoning.

  5. SIMPLE SALAD

    In a bowl, toss together the shredded leaves, the charred baby marrow, and the remaining lemon juice.

  6. 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 - 40g

  • Onions - 2

  • Free-range Wagyu Beef Mince - 600g

  • Garlic Cloves - 2

  • Red Curry Paste - 60ml

  • Coconut Cream - 400ml

  • Baby Marrow - 600g

  • Greek Yoghurt - 160ml

  • Lemon Juice - 40ml

  • Salad Leaves - 80g

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