Thai Beef and Sweet Potato Curry

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Not too hot or spicy so all the family will enjoy this curry.

Prep: 20 mins

<b>Cook:</b> 5 hours on low or 3-4 hours on high

Cook: 5 hours on low or 3-4 hours on high

Serves 8

Excellent source of iron

Ingredients

1-1.5kg lean Quality Mark beef for casseroling
1 teaspoon each salt and ground black pepper
2 onions, peeled and diced
3 tablespoons Thai-style red curry paste
2 teaspoons minced garlic
2 medium, orange-fleshed kumara, peeled and diced
400g can coconut milk
1½ cups beef stock
1-1½ cups frozen peas
2 tablespoons chopped fresh coriander

Method

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.

Suitable Cuts
Nutrition
Tps & Tricks

Nutrition Information Per Serving

Serving size: 311g

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

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.