Ingredients
1 tbsp olive oil
750g chuck steak or gravy beef
1 onion
chopped
3 tbsp Massaman curry paste
500g sweet potato
1 cup evaporated milk
½ coconut essence
Dry roasted peanuts and coriander
for garnish
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Contains Nuts
Contains Shellfish
Contains Soy
Equipment
- 1 large frypan
- 1 plate
- 1 jug
Instructions
- Trim fat and sinew from beef 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.
- Cook for at least 1 hour until meat is falling-apart tender and the potato is soft. The sauce should be just simmering.
- 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.
Notes
Tip
The evaporated milk and coconut essence is a great low-fat alternative to coconut milk or cream.
Tip
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.
