This Thai inspired beef & sweet potato red curry is very mild from both a heat and spiciness perspective. It is very easy to make and can be a simple weeknight meal option.
The sweet potato and rump steak are initially cooked separately. The vegetables are then wok cooked in a red curry sauce of coconut milk, stock and, of course, Thai red curry paste. Finally the steak and sweet potato are added back into the wok to heat through and mix through in the wonderful red curry sauce. Garnish with coriander and serve with rice.
This recipe simply uses a Thai style frozen vegetable mix from the supermarket. You can replace that with a mixture of your own vegetables to your preference.