Beef, sweet potato and coconut curry

Serves 4
Preparation time 15 min
Cooking time 90 min


  • 1 brown onion, chopped
  • 2 garlic cloves
  • 1 lemon grass stalk, white part only
  • 2cm piece fresh ginger
  • 1 large red chilli, optional
  • 2 tablespoons vegetable oil
  • 500g beef chuck steak, cut into cubes
  • 400ml unsweetened coconut milk
  • 2 tablespoons desiccated coconut, toasted
  • 250g sweet potato
  • 50ml thick sweet soy sauce (kecap manis)
  • 1 lemon, juiced
  • 1 teaspoon salt
  • ½ cup coriander leaves, washed
  • 1 large red chilli, sliced


  1. To make spice paste, peel and roughly chop the onions, garlic, lemon grass and ginger
  2. Roughly chop the chillies and place all the ingredients in a food processor or blender and process until a smooth paste
  3. Add a little water if necessary
  4. Heat the oil in a large saucepan over a low heat
  5. Fry the spice paste, stirring frequently, until it is fragrant, about 10 minutes
  6. Add the beef and lightly fry
  7. Add the coconut milk and toasted coconut to the saucepan and simmer slowly for about an hour, stirring occasionally
  8. Add the sweet potato and simmer until soft
  9. Add the soy sauce, lemon juice and salt
  10. Taste and adjust with the salt, juice or soy as needed
  11. Serve the beef curry with the coriander, red chilli and steamed rice

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