Beef, sweet potato and coconut curry
Serves
4
Preparation time
15 min
Cooking time
90 min
Ingredients
- 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
Method
- To make spice paste, peel and roughly chop the onions, garlic, lemon grass and ginger
- Roughly chop the chillies and place all the ingredients in a food processor or blender and process until a smooth paste
- Add a little water if necessary
- Heat the oil in a large saucepan over a low heat
- Fry the spice paste, stirring frequently, until it is fragrant, about 10 minutes
- Add the beef and lightly fry
- Add the coconut milk and toasted coconut to the saucepan and simmer slowly for about an hour, stirring occasionally
- Add the sweet potato and simmer until soft
- Add the soy sauce, lemon juice and salt
- Taste and adjust with the salt, juice or soy as needed
- Serve the beef curry with the coriander, red chilli and steamed rice
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