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Thai slow cooker beef and sweet potato curry
Thai slow cooker beef and sweet potato curry
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Prep Time:
10 minutes
Cook Time:
375 minutes
Total Time:
385 minutes
Cozy up with a delectable Thai beef and sweet potato curry cooked to perfection in a slow cooker.
Ingredients:
  • 18.40 gm vegetable oil
  • 800g beef chuck steak, trimmed, cut into 4cm pieces
  • 56.00 gm Thai red curry paste
  • 1 lemongrass stem, bruised
  • 400ml can coconut milk
  • 500g sweet potato, peeled, cut into 4cm pieces
  • 3 makrut lime leaves
  • 36.60 gm fish sauce
  • 1 tsp finely shaved palm sugar
  • Makrut lime leaves, shredded, to serve
  • Steamed rice, to serve
Instructions:
  • In a large frying pan over medium-high heat, sizzle the beef in batches for 3-4 minutes until perfectly browned. Transfer the beef to the cozy embrace of a slow cooker.
  • Strain excess liquid from the pan, leaving 1 tablespoon. Heat over medium, stir in curry paste and lemongrass, cook for 2-3 minutes until fragrant. Mix in coconut milk. Pour curry sauce over beef, add sweet potato and makrut lime leaves. Cover and cook on Low for 6 hours until beef is tender.
  • Mix in the fish sauce and palm sugar and adjust the quantities to suit your taste. Remove the lemongrass and makrut lime leaves. Place the curry in a serving bowl. Garnish with coriander leaves and extra lime leaves. Serve with steamed rice, if preferred.

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