Photo of Thai red beef curry with sweet potato by WW

Thai red beef curry with sweet potato

9
9
6
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This spicy Thai red curry with beef, mushroom and sweet potato is an instant classic!

Ingredients

Orange sweet potato (kumara)

485 g, halved lengthways, cut into 1cm slices

Green beans

200 g, halved

Peanut oil

1 tbs

Mushrooms

200 g, mixed variety, chopped

Lean beef rump steak

360 g, (Buy 450g), fat trimmed, thinly sliced

Red curry paste

1½ tbs, Thai variety

Coconut flavoured reduced-fat evaporated milk

½ cup(s), (125ml)

Fresh basil

½ cup(s), Thai, leaves

Fresh red chilli

1 whole, thinly sliced

Instructions

  1. Steam the sweet potato and beans over a saucepan of boiling water for 4 minutes or until tender. Transfer to a plate.
  2. Meanwhile, heat half of the oil in a wok over medium-high heat and stir-fry the mushroom in 2 batches for 2-3 minutes or until browned. Transfer to a plate.
  3. Heat the remaining oil in the wok over high heat. Stir-fry the beef in 3 batches for 1 minute or until browned. Transfer to a plate.
  4. Add the curry paste to the wok and cook for 30 seconds or until fragrant. Stir in the milk until combined. Return the beef and mushroom to the pan with the sweet potato, beans and half of the basil. Gently stir to coat and cook until heated through. Season with salt and freshly ground black pepper. Sprinkle with the chilli and remaining basil to serve.

Notes

SERVING SUGGESTION: Jasmine rice.