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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.

Ethan Mick

with Bok Choy & Jasmine Rice

Thai Yellow Curry Beef

Thinly Sliced Beef

Jasmine Rice

Coconut Milk

Garlic

Persimmon

Yellow Onion

Baby Bok Choy

Yellow Curry Paste

Rice Vinegar

Cornstarch

Ingredients

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.

Cook the rice:

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.

Prepare the ingredients:

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.

Cook the beef:

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.

Start the curry:

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!