John Myers
Beef with Sweet Potatoes
The perfect beef with sweet potatoes recipe with a picture and simple step-by-step instructions.
- 250 g Beef goulash
- 200 g Orange sweet potatoes
- 2 Fresh shallots
- 2 Red chili peppers
- Salt
- 400 ml Coconut milk thin
- 200 ml Water
- 1 tsp Yellow curry paste
- 1 tsp Ground turmeric spice
- 4 tbsp Rapeseed oil
- 1 Stalk Lemongrass
- 2 Stalk Basil
- 2 Spring onions fresh
- 2 Discs Limes fresh
- Finely dice the onion, clean the lemongrass, remove the outer woody leaves and cut the white insides into pieces 1-2 cm long. Cut the chillies into small pieces and set aside. Wash the beef and pat dry. Heat 2 tablespoons of oil in a wok and fry the meat in portions on all sides, remove from the wok, season with salt and set aside.
- Pour the remaining oil into the wok, simmer the onions, chillies and lemongrass for 2-3 minutes while stirring. Add the curry paste and turmeric and cook with it. Return the beef to the wok and fill with coconut milk and water. Cover and over a mild heat for 90 minutes let it boil.
- Peel the sweet potatoes and cut into small pieces, pluck the basil leaves from the stalks and cut into coarse strips. Then add the sweet potatoes to the curry 10 minutes before the end of the cooking time and continue to cook uncovered.
- Wash the spring onions and cut into fine rings. Distribute the beef curry with sweet potatoes on plates. Sprinkle with the leftover chilli and the spring onions and serve with a lime wedge each. We also had basmati rice.
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