- 1 teaspoon olive oil
- 750g chuck steak or gravy beef
- 1 onion, chopped
- 3-4 tablespoons Massaman curry paste
- 500g sweet potato
- ½ cup evaporated milk
- ½ teaspoon coconut essence
- Dry roasted peanuts and coriander
Trim fat and sinew from beef (it is always at this point that I consider a vegetarian diet) and cut into 2cm cubes.
In a large frypan, heat oil and then add half the beef and brown well on all sides.
Transfer browned beef to a plate and brown the remaining meat.
Return all meat to frypan and add the onion and curry paste, stir to coat meat and onions in paste.
Cook for two minutes.
Peel the sweet potato and chop into 2cm cubes, add to the frypan and stir well.
Add half a cup of water, bring to the boil, cover and turn the heat to low.
The sauce should be just simmering.
Cook for at least 1 hour until meat is falling-apart tender and the potato is soft.
Just before serving, combine the milk and coconut essence in a jug and pour into the curry. Stir well.
Serve curry with steamed rice, garnished with peanuts and coriander.
- The evaporated milk and coconut essence is a great low-fat alternative to coconut milk or cream.
- If the sauce is runnier than you prefer, combine one tablespoon of cornflour (gluten-free) with two tablespoons of cold water and stir into sauce over heat until it thickens.
- Recipe created by Melissa Hughes for Kidspot.