Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Thai Yellow Curry Beef
with Bok Choy & Jasmine Rice
30 MIN
2 Servings
From the Test Kitchen
This better-than-takeout curry highlights an unexpected addition: persimmon, a seasonal fruit whose sweet, subtly spiced flavor perfectly complements coconut milk and curry paste. The dish gets a savory base from sautéed beef, which creates a layer of fond in the pan that you’ll use to cook the rest of the ingredients.
Get Cooking-
NutritionPER SERVING
-
Calories770 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- ½ cup Jasmine Rice
- 1¾ cups Coconut Milk
- 2 cloves Garlic
-
1 Persimmon
-
1 Yellow Onion
-
½ lb Baby Bok Choy
- 1 Tbsp Yellow Curry Paste
- 1 Tbsp Rice Vinegar
- ¼ cup Cornstarch
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small saucepan, 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. Fluff the cooked rice with a fork. Cover and set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Core and medium dice the persimmon. Cut off and discard the root end of the bok choy; roughly chop.
3
Cook the beef:
While the rice continues to cook, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a medium bowl and add the cornstarch; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the coated beef in a single layer (tapping off any excess cornstarch before adding). Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the curry:
Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced onion, chopped garlic, and diced persimmon; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy 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 softened and fragrant.
5
Finish the curry & serve your dish:
Add the coconut milk (shaking the can just before opening) and cooked beef to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the vinegar; season with salt and pepper to taste. Serve the finished curry with the cooked rice. Enjoy!
1
Cook the rice:
In a small saucepan, 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. Fluff the cooked rice with a fork. Cover and set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Core and medium dice the persimmon. Cut off and discard the root end of the bok choy; roughly chop.
3
Cook the beef:
While the rice continues to cook, using your hands, separate the sliced beef. Pat dry with paper towels. Place in a medium bowl and add the cornstarch; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the coated beef in a single layer (tapping off any excess cornstarch before adding). Cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Start the curry:
Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced onion, chopped garlic, and diced persimmon; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy 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 softened and fragrant.
5
Finish the curry & serve your dish:
Add the coconut milk (shaking the can just before opening) and cooked beef to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Stir in the vinegar; season with salt and pepper to taste. Serve the finished curry with the cooked rice. Enjoy!
Tips from Home Chefs