Thai Beef and Sweet Potato Curry
Simple Curry to Serve Eight
Not too hot or spicy! All the family will enjoy this curry.
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1.5kg Quality Mark diced beef
1 tsp salt
1 tsp black pepper
3 tbsp red curry paste
2-3 garlic cloves
peeled and chopped
400g coconut milk
1 1/2 cups beef stock
1 1/2 cups green peas
a handful of fresh coriander
To Make Curry
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.
Nutrition Information per Serving (311g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)