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Coconut beef with sweet potatoes

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Ingredients for 4 servings:

  • 350 g rump steak(s), cut into thin strips
  • 350 g sweet potatoes, peeled, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • 1 onion(s), cut into rings
  • 2 tbsp curry paste, red
  • 300 ml coconut milk
  • e.g. rice, cooked

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat oil in a preheated wok. Add the meat to the wok and sear on all sides for about 2 minutes. Add the garlic and onion rings and sear for about 2 minutes. Add the sweet potatoes, curry paste, and coconut milk to the wok and bring to a boil. Then reduce the heat, cover, and simmer for about 15 minutes (until the potatoes are tender). Serve hot. Serve with the cooked rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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