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.
Have you tried this recipe yet? Let us know if you enjoyed it by leaving a comment below!