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Thai Beef and Sweet Potato Curry
Not too hot or spicy so all the family will enjoy this curry.
Prep: 20 mins
Cook: 5 hours on low or 3-4 hours on high
Serves 8
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 311g| Energy kJ (kcal) | 1084 (258) |
| Protein (g) | 32.1 |
| Fat (g) | 7.1 |
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Saturated (g)
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3.2 |
| Carbohydrate (g) | 15.7 |
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Sugars (g)
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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 |
- 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.
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Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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Yummy curry! Very mild so I will be adding spice next time
Posted by Ella 2019-08-19 11:51:07
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Totally delicious. I added a few chilli flakes as I like it hot. Will be making on a regular basis.
Posted by Lynne 2017-08-23 18:54:30
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Love this recipe. It's now a fam fav
Posted by Te Ao 2015-11-11 01:13:19
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.