Thai Beef and Sweet Potato Curry
Not too hot or spicy so all the family will enjoy this curry.
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Ingredients
|
Method |
Energy kJ (kcal) | 1084 (258) |
Protein (g) | 32.1 |
Fat (g) | 7.1 |
Saturated (g)
|
3.2 |
Carbohydrate (g) | 15.7 |
Sugars (g)
|
6.8 |
Sodium (mg) | 200 |
Iron (mg) | 4.1 |
Zinc (mg) | 7.4 |
Vitamin B12 (ug) | 5.1 |
Vitamin D (ug) | N/A |
Selenium (ug) | 9.3 |
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.