• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot and zucchini into half-moons. Slice lime into wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to high heat and cook shredded beef (no need for oil) in batches, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add satay seasoning and cook, until fragrant, 1 minute. • Stir in coconut milk, soy sauce mix and water (for the curry) and simmer, until slightly thickened, 2-3 minutes. • Remove pan from heat and add cooked veggies, baby spinach leaves and a squeeze of lime juice, stirring to combine. Season to taste.

• Divide rice between bowls. Top with Malaysian satay beef brisket curry and crushed peanuts. • Serve with any remaining lime wedges. Enjoy!