John 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.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 500 g Sweet Potato peeled & cut into bite size pieces
- 500 g Rump Steak cut into bite sized pieces.
- 2 tbsp Vegetable Oil
- 1/4 cup Thai Red Curry Paste
- 400 ml Coconut Milk 1 can
- 500 g Vegetable mix use frozen Thai-style vegetable mix
- 2 Chicken Stock Cubes
- Jasmine Rice to serve
- Coriander Leaves to garnish
Ingredients
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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 .
