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6 November 2015
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
Sprinkle with shredded kaffir lime leaves and sliced fresh chilli. Accompany with steamed rice and Asian greens.