date:Jul 08, 2014
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1 cup (200g) Sunrice red rice, rinsed, drained
2 cups (500ml) vegetable stock
1/2 cup coarsely chopped coriander
1/2 cup Thai basil leaves
Method
1. Heat the oil in a large casserole pan over high heat. Add one-quarter of the beef, cook, turning, for 5 minutes or until brown all over. Repeat in 3 more batches with remaining beef.
2. Add the onion and ginger to the pan; cook, stirring, for 5 minutes or until onion softens. Add the curry paste; cook, stirring, for 2 minutes or until fragran