This coconut and chilli beef curry is packed with flavour and so simple to prepare. Just leave it on the stovetop to simmer while you enjoy your evening.
1 tbs canola oil
⅓ cup Thai red curry paste
1kg beef chuck steak, cut into cubes
½ cup water
400g orange sweet potato, cut into chunks
1 medium eggplant, cut into chunks
½ cup coconut milk
½ cup desiccated coconut
1 lime, zest grated and juiced
1 tbs brown sugar
1 tbs tamarind paste
- Heat a large heavy-based flameproof pot. Add the oil and curry paste and cook for 1-2 minutes or until fragrant. Add beef and toss through to combine.
- Add water and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours.
- Add sweet potato, eggplant, coconut milk, desiccated coconut, lime zest, juice, brown sugar and tamarind. Bring to the boil again and reduce heat to low.
- Simmer, covered, stirring occasionally for 1 hour or until tender.
Sprinkle with shredded kaffir lime leaves and sliced fresh chilli. Accompany with steamed rice and Asian greens.