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Thai Yellow Curry Beef

with Bok Choy & Jasmine Rice

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This better-than-takeout curry showcases an unexpected addition: persimmon, a seasonal fruit whose sweet, subtly spiced flavor perfectly complements coconut milk and curry paste.

Thai Yellow Curry Beef with Bok Choy & Jasmine Rice
  • 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

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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 saucepan, combine the rice, 1 cup of water, and a big pinch of salt. 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. 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 ends of the bok choy; roughly chop. Quarter the lime.

Prepare the ingredients:
Cook the beef:
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; 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 seasoned beef in an even layer (tapping off any excess cornstarch). 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 the cooked beef to a plate.

4 Start the curry:

Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion, garlic, and persimmon; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant. Add the 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 fragrant and the bok choy is slightly softened.

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

Add the coconut milk (shaking the can before opening) and cooked beef; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has slightly reduced in volume. Turn off the heat; stir in the juice of 2 lime wedges. 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 dried mung beans. Serve the remaining lime wedges on the side. Enjoy!

Plate your dish: