Crisp coconut topping

Fragrant beef curry with

PREP + COOK TIME 50 MINUTES SERVES 4

2 tablespoons vegetable oil

750g beef strips

1 medium onion (150g), chopped finely 3 cloves garlic, crushed

10cm stalk fresh lemongrass (20g), chopped finely

1 star anise

1 cinnamon stick

270ml can coconut cream

1 tablespoon tamarind puree

200g green beans, trimmed, halved lengthways

1 tablespoon fish sauce

½ cup loosely packed fresh coriander leaves

450g packet microwave jasmine rice CRISP COCONUT TOPPING 2 tablespoons vegetable oil

4 green onions, chopped

2 cups (100g) flaked coconut 2 tablespoons brown sugar

¼ cup (75g) tamarind puree 1 Make crisp coconut topping.

2 Meanwhile, heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.

3 Heat remaining oil in wok; stir-fry onion until soft. Add garlic, lemongrass, star anise and cinnamon; stir-fry until fragrant. Add coconut cream and tamarind; cook, stirring occasionally, for 5 minutes or until mixture has thickened slightly. Return beef to wok with beans and sauce; stir-fry for 3 minutes or until beans are just tender. Remove from heat; stir in coriander. Remove and discard cinnamon stick and star anise before serving.

4 Heat rice according to packet directions. Stir three-quarters of the crisp coconut topping through the rice; sprinkle remaining topping over curry. Serve curry with rice.

CRISP COCONUT TOPPING Preheat oven to 150°C/130°C fan. Heat oil in a wok over medium heat, add remaining ingredients; stir-fry, tossing continuously, for 15 minutes or until browned lightly. Transfer mixture to an oven tray; roast for 20 minutes or until mixture has dried.