Thai Beef & Sweet Potato Curry
From Beef & Lamb New Zealand
1 Tablespoon = 15ml
Serves eight
Ingredients:
1-1.5kg premium diced beef
1 tsp each: salt and ground black pepper
oil for frying
2 onions - peeled and diced
3 Tblspn Thai-style red curry paste
2 tsp minced garlic
2 medium orange kumara - peeled and diced
400g tin coconut milk
1 1/2 C beef stock
1-1 1/2 C frozen peas
2 Tblspn fresh coriander - chopped
shredded coconut (optional)
Method:
1. Season and brown the meat in a dash of oil in a hot frying pan (best done in 2 - 3 batches). With the last batch of meat, add onions and curry paste and cook until fragrant.
2. Put beef mixture into slow cooker with garlic, kumara, coconut milk and stock. Cover and cook on low for 5 - 6 hours or on high for 3 - 4 hours.
3. Stir in peas and coriander, re-cover and continue cooking on high for a further 15 - 20 minutes.
4. Serve with shredded coconut and steamed rice.
Tip: For a thicker curry, use only one cup of stock in the slow cooker.
1 Tablespoon = 15ml
Serves eight
Ingredients:
1-1.5kg premium diced beef
1 tsp each: salt and ground black pepper
oil for frying
2 onions - peeled and diced
3 Tblspn Thai-style red curry paste
2 tsp minced garlic
2 medium orange kumara - peeled and diced
400g tin coconut milk
1 1/2 C beef stock
1-1 1/2 C frozen peas
2 Tblspn fresh coriander - chopped
shredded coconut (optional)
Method:
1. Season and brown the meat in a dash of oil in a hot frying pan (best done in 2 - 3 batches). With the last batch of meat, add onions and curry paste and cook until fragrant.
2. Put beef mixture into slow cooker with garlic, kumara, coconut milk and stock. Cover and cook on low for 5 - 6 hours or on high for 3 - 4 hours.
3. Stir in peas and coriander, re-cover and continue cooking on high for a further 15 - 20 minutes.
4. Serve with shredded coconut and steamed rice.
Tip: For a thicker curry, use only one cup of stock in the slow cooker.