Serves 4 – Ready in 50 minutes

This tasty beef curry has a wonderful mildly spiced coconut sauce and is perfect to serve when entertaining friends and family. Serve with natural yogurt and a cooling shredded carrot, tomato and cucumber salad. 


  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2cm piece fresh root ginger, peeled and chopped
  • 1 red pepper, deseeded and finely chopped
  • 2 tsp Thai green curry paste
  • 2 tbsp sunflower oil
  • 450g thick sirloin steaks, trimmed of fat and cubed
  • 400ml can reduced fat coconut milk
  • 1 large sweet potato, peeled and cut into chunks
  • 100g green beans, trimmed
  • 4 tbsp fresh chopped coriander
  • Boiled rice, to serve


  • Place the onion, garlic, ginger, pepper and curry paste in a food processor or blender with 1tbsp water and process until finely minced.
  • Heat the oil in a large deep frying pan, add the paste and fry over a medium heat for 4-5 minutes, stirring all the time until fragrant.
  • Add the cubed steak and cook, stirring, over a high heat for 2-3 minutes until the meat is no longer pink. Pour in the coconut milk and 100ml water and bring to the boil.
  • Add the sweet potato and reduce the heat to a very gentle simmer. Cook for 20 minutes, stirring occasionally. Add the beans and cook for a further 5-10 minutes until the beef and sweet potato are tender.
  • Stir in the chopped coriander and season to taste with salt and freshly ground black pepper. Serve in warmed bowls with the boiled rice.
  • For a hotter curry add one finely chopped red chilli pepper to the paste. Replace the beef with skinned chicken thigh fillets if preferred.

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