If you are a lover of the flavour of curry, but can't cope with the heat, then this mild recipe is the one for you!
- 1 tablespoon vegetable oil
- 1 red onion, thinly sliced
- 3 tablespoons Thai red curry paste
- 1 teaspoon ground cumin
- 2 tablespoons satay sauce
- 400ml can coconut milk
- 600g diced beef
- 1 cinnamon quill
- 2 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 kumara (sweet potato), cubed
- Coriander leaves
- 1/4 cup unsalted peanuts
- Cooked rice
Brown the beef and set to one side. Heat oil in a pan and fry onion for two to three minutes. Add curry paste and cumin, cook for one minute. Stir in satay sauce, coconut milk, cinnamon, lime leaves, fish sauce and one cup of water. Add the beef. Bring to the boil, reduce heat and simmer for 40 minutes. Add kumara and simmer for a further 10 minutes.
Serve on rice with pappadums, garnished with coriander and peanuts.
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