Thai red beef curry with sweet potato
Orange sweet potato (kumara)
485 g, halved lengthways, cut into 1cm slices
200 g, halved
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)
½ cup(s), Thai, leaves
Fresh red chilli
1 whole, thinly sliced
- Steam the sweet potato and beans over a saucepan of boiling water for 4 minutes or until tender. Transfer to a plate.
- 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.
- 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.
- 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.