Name: Thai beef and kumara red curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram kumara, skin scrubbed, cut into 3 cm pieces; 400 gram budget beef rump steak, sliced; 1 tablespoon vegetable or peanut oil; 1/4 cup thai red curry paste; 400 millilitre can coconut milk; 500 gram frozen thai-style vegetable mix; 2 large chicken stock cubes; cooked jasmine rice and coriander sprigs, to serve

Thai beef and kumara red curry

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

500 gram kumara, skin scrubbed, cut into 3 cm pieces

400 gram budget beef rump steak, sliced

1 tablespoon vegetable or peanut oil

1/4 cup thai red curry paste

400 millilitre can coconut milk

500 gram frozen thai-style vegetable mix

2 large chicken stock cubes

cooked jasmine rice and coriander sprigs, to serve

Method

1.Place kumara in a microwave-safe bowl. Microwave on high (100%) for 5 minutes or until almost tender.

2.Heat a wok or large frying pan over high heat. Toss beef in half the oil to coat. Stir-fry beef, in batches, for 2 minutes or until browned. Transfer to a heatproof bowl.

3.Heat remaining oil in wok over high heat; swirl to coat surface. Add paste; stir-fry for 30 seconds or until fragrant.

4.Add coconut milk, vegetables, crumbled stock cubes and 1 cup water to wok; bring to the boil. Reduce heat to low; simmer gently for 3 minutes or until vegetables are heated.

5.Stir in kumara and beef. Serve curry with rice and coriander.

Our frozen vegetable mix contained baby corn, bamboo shoots, broccoli, carrots and green beans. Make ahead: Cook up to 2 days ahead. Cover, then refrigerate. Flavour will intensify over time. Add vegetables when reheating.
Note

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