Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs vegetable oil

  3. 1 red onion, thinly sliced

  4. 3 tbs (75g) Thai red curry paste

  5. 1 tsp ground cumin

  6. 2 tbs good-quality satay sauce

  7. 400ml coconut milk

  8. 600g diced beef topside

  9. 1 cinnamon quill

  10. 2 kaffir lime leaves (see note)

  11. 1 tbs fish sauce

  12. 1 small kumara, peeled, chopped

  13. Steamed rice and pappadams, to serve

  14. Coriander sprigs and chopped peanuts, to garnish

Instructions Jump to Ingredients ↑

  1. Method Heat oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add curry paste and cumin and cook for a further minute until fragrant. Add satay sauce, coconut milk, beef, cinnamon, kaffir lime, fish sauce and 1 cup (250ml) water. Stir well to combine, then bring to the boil. Cover, reduce heat to low and cook for 40 minutes.

  2. Remove the lid, add the kumara and simmer, uncovered, for a further 10 minutes or until the kumara and meat are tender and the sauce has thickened.

  3. Serve with rice and pappadams, garnished with coriander and peanuts.


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