Spicy Beef Curry

with Crispy Mung Beans

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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 creates a silky base for the curry, served over fluffy jasmine rice. We’re garnishing each bowl with dried mung beans (a type of bean used to grow bean sprouts) for deliciously crispy texture and serving finger limes on the side, whose pulp offers pops of tartness and delicate crunch when squeezed on top.

See Plans

Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Once the oil is hot enough that a piece of beef sizzles immediately when added to the pan, 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 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.

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!