Thai Beef & Sweet Potato Red Curry
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Thai Beef & Sweet Potato Red Curry
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 500g Sweet Potatopeeled & cut into bite size pieces
- 500g Rump Steakcut into bite sized pieces.
- 2tbsp Vegetable Oil
- 1/4cup Thai Red Curry Paste
- 400ml Coconut Milk1 can
- 500g Vegetable mixuse frozen Thai-style vegetable mix
- 2 Chicken Stock Cubes
- Jasmine Riceto serve
- Coriander Leavesto garnish
Instructions
- Place sweet potato in a microwave oven bowl and cook on high for about 9-10 minutes or until sweet potato is cooked through. Set aside.
- Heat 1 tbsp vegetable oil in a wok over high heat
- Add rump steak and cook until browned. Remove from wok and set aside. Cook rump steak in 2 batches. Add additional vegetable oil as required.
- Add 1 tbsp vegetable oil to wok then add thai red curry paste. Stir to spread mixture and cook for about 30 seconds until fragrant.
- Add coconut milk, vegetable mix, crumbled stock cubes and 1 cup of water. Stir to mix through and bring to boil.
- Reduce heat to low and simmer for about 3 minutes until vegetables are heated through.
- Add sweet potato and return rump steak to wok. Stir to mix through and coat the steak and sweet potato with the curry mixture.
- Remove from heat, garnish with fresh coriander leaves and serve with Jasmine rice .