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Spicy Beef Curry

with Crispy Mung Beans

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This hearty beef curry gets its complex flavor from the combination of red curry paste, known for its aromatic heat, and tamarind concentrate, with its sweet and sour punch. Coconut milk gives the curry a silky base, which we’re piling onto fluffy jasmine rice. And for two special garnishes, we’re topping off each bowl with dried mung beans—with their deliciously crispy texture-—and the pulp of finger limes, a unique citrus fruit whose tiny pods provide pleasant pops of tartness.


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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel the carrot; thinly slice on an angle. Roughly chop the cilantro leaves and stems. Halve the finger limes crosswise.

3 Cook the beef:

While the rice continues to cook, using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In a large pan, heat a thin layer of olive oil on medium-high until hot. Add the seasoned beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the curry:

Add the white bottom of the scallion and carrot to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sugar, tamarind concentrate, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Start the curry:
Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) and spinach to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened and saucy. Add the cooked beef and cook, stirring constantly, 30 seconds to 1 minute, or until well combined and heated through. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the finished curry. Garnish with the cilantro, green top of the scallion, and mung beans. Using your fingers, squeeze upwards from the bottoms of the finger limes to release the pulp; serve on the side. Enjoy!

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