Serves 4


2 medium sweet potato, peeled, cubed and roasted

500 g diced beef

2 tablespoons satay paste

1 red onion, sliced

2 garlic cloves, crushed

2 Kaffier lime leaves

1-2 tablespoons coriander stalks

2 tablespoons red curry paste

400 ml tin of coconut milk

1 cup vegetable stock (Have a little extra, in case your curry needs thickening)

½ tablespoon brown sugar

1 tablespoon fish sauce



Pre-heat oven to 160/170°C

In a small bowl, add the diced beef and satay paste and give it a good mix. Heat a large pot over medium-high heat, add a splash of oil and throw in the beef, onion, garlic, kaffier lime leaves, coriander stalks and brown it off for a few minutes.

Stir in the curry paste and cook for another few minutes, remembering to move the meat around so it doesn’t burn. Pour in the coconut milk, vegetable stock, brown sugar and fish sauce and give it one more stir.

Place on the lid and bang it in the oven. Set your timer for 1 hour, and check to see if the beef is tender. Throw in the sweet potato and pop it back in the oven for a little longer if it needs further cooking (Cooking time will depend on how big you have diced your meat).

Serve with fresh coriander, a squeeze of lime and a crusty baguette. Enjoy!



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