Curried Veges with Grilled Steak and Coconut Rice

This meal is packed full of flavour, the curry makes this meal.

Keyword: Chef Ray, Curried Veges with Grillled Steak and Coconut Rice, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes

Servings: 2

Ingredients

½ cup brown rice
¼ cup light coconut milk
1 Tbsp massaman curry paste
1 Tbsp chilli paste
oil spray
250 g lean sirloin steak
1 clove garlic finely chopped
2 spring onions sliced
1 Tbsp fresh ginger grated
2 courgettes
3 Brussel sprout thinly sliced
2 cups baby spinach

Instructions

In a saucepan, place brown rice with with ¾ cup water and coconut milk. Cover and bring to the boil, then reduce heat and simmer gently for 25 minutes, or until rice is tender and liquid is absorbed.
Preheat oven to 200°C. In a bowl, combine curry and chilli pastes with a little hot water to thin slightly. Spray a pan with oil and set over a high heat. Add steak, and cook for 1 minute each side until browned. Remove from the heat and spread steak with half the curry paste mixture, then place in oven for 5-10 minutes, until steak is cooked to your liking. Or, if you don't have an oven-proof pan, place steaks in a baking dish. Remove steak from oven and rest for 5 minutes, then slice thinly.
While the steak is resting, spray the steak pan with oil and set over a medium-high heat. Add garlic, spring onion and ginger. Cook, stirring, for 1 minute. Add courgettes and Brussels sprouts and cook, stirring, for 3 minutes. Add remaining curry paste mixture and stir to combine. Continue cooking for 1 minute, then add ¼ cup water. Add spinach and cook until wilted.
To serve, divide veges, rice and steak between to place.

Notes

From: Bezzant, Niki; in Healthy Food Guide Meals for One & Two (2018) Healthy Life Media