Thai Beef and Sweet Potato Curry
- 1-1.5kg lean Quality Mark Beef for casseroling
- 1 tsp each Salt and ground Black Pepper
- 2 Onions, peeled and diced
- 3 Tbsp Thai-style Red Curry Paste
- 2 tsp minced Garlic
- 2 medium, orange-fleshed Kumara, peeled and diced
- 400g can Coconut Milk
- 1½ cup Beef Stock
- 1-1½ cup frozen Peas
- 2 Tbsp chopped fresh Coriander
Cut the beef into 2-2.5cm pieces and season with salt and pepper. Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches. With the last batch of meat, add the onions and curry paste and cook until fragrant.
Put the beef mixture into the slow cooker with the garlic, kumara, coconut milk and stock, and cover with the lid.
Cook on low for 5-6 hours or on high for 3-4 hours. Stir in the peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes.
Serve in bowls garnished with shredded coconut and accompany with steamed rice and prawn crackers.
TIPS: There’s lots of curry sauce with this recipe. If you’d like a thicker curry, use only 1 cup stock when cooking in the slow cooker.
To cook in the oven, simmer at 160°C for 1½-2 hours with 1½ cups of stock.
Recipe Courtesy of Beef + Lamb New Zealand, www.recipes.co.nz