Thai Beef and Kumara Curry Recipe

This Thai Beef and Kumara recipe is cooked slowly on a low heat – tenderising and flavouring the meat perfectly.  Serve over jasmine rice with coriander garnish

Prep Time:  10 minutes
Total Time: 45 minutes
Serves:   4

Ingredients:

• 1 tbsp vegetable oil
• 1 red onion, sliced thin
• 3 tbsp Thai red curry paste (see recipe here)
• 1 tsp ground cumin
• 2 tbsp satay sauce (see recipe here)
• 400ml coconut milk
• 600g diced beef, rump or topside
• 1 cinnamon stick
• 2 kaffir lime leaves, torn
• 1 tbsp fish sauce
• 400g diced kumara, 2cm cubes
• Steamed jasmine rice
• coriander/cilantro to garnish

Preparation:

1. Heat oil in a wok or saucepan over medium heat. Add onion and cook, stirring for 2-3 minutes until softened.
2. Add curry paste and cumin and cook for a further minute until fragrant.
3. Add satay sauce, coconut milk, beef, cinnamon, kaffir lime, fish sauce and 1 cup of water. Stir well to combine, then bring to the boil. Cover, reduce heat to low and simmer for 30 minutes.
4. Add kumara and simmer uncovered for a further 10 minutes or until the kumara and meat are tender and the sauce has thickened.
5. Serve with jasmine rice and garnished with coriander.