Thai Beef and Sweet Potato Curry

bowl Serves 8


  • 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
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  • 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,

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