Name: Yellow beef curry with spring onion roti
Prep time: 15 min
Cook time: 185 min
Total time: 200 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm peanut oil; 500g No Added Hormones Gravy Beef, cut into 3cm pieces; 2 brown onions, cut into wedges; 20.00 ml finely grated ginger; 20.00 ml lemongrass paste or finely chopped lemongrass; 2 garlic cloves, crushed; 100g curry paste; 400ml can coconut milk; 1 large gold sweet potato, peeled, cut into 3cm pieces; 42.00 gm lime juice; 24.40 gm fish sauce; 16.00 gm brown sugar; 200g snow peas, halved; 300g jasmine rice; 225g plain flour; 1.20 gm salt; 2 spring onions, thinly sliced; 62.50 ml coarsely chopped coriander; 125ml water; Melted butter, to grease

Yellow beef curry with spring onion roti

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Prep Time:
15 minutes

Cook Time:
185 minutes

Total Time:
200 minutes

Indulge in a mild and creamy Thai yellow curry, served with a delicious spring onion roti for a touch of elegance.

Ingredients:

18.20 gm peanut oil
500g No Added Hormones Gravy Beef, cut into 3cm pieces
2 brown onions, cut into wedges
20.00 ml finely grated ginger
20.00 ml lemongrass paste or finely chopped lemongrass
100g curry paste
400ml can coconut milk
1 large gold sweet potato, peeled, cut into 3cm pieces
42.00 gm lime juice
24.40 gm fish sauce
16.00 gm brown sugar
200g snow peas, halved
300g jasmine rice
225g plain flour
1.20 gm salt
2 spring onions, thinly sliced
62.50 ml coarsely chopped coriander
125ml water
Melted butter, to grease

Instructions:

In a large saucepan over medium-high heat, heat the oil until shimmering. Add half of the beef and cook, turning occasionally, until browned all over, about 5 minutes. Transfer to a plate and repeat with the remaining beef.
Sauté the onion in the pan for 5 minutes until softened. Stir in the ginger, lemongrass, garlic, and curry paste, and cook for 1 minute until fragrant. Add the beef back to the pan along with the coconut milk. Simmer gently, covered, for 2 1/2 hours until the beef is tender.
Combine cubed sweet potato with the curry and simmer covered for 15 minutes until tender. Stir in lime juice, fish sauce, and sugar to blend flavors. Add snow peas and remove from heat.
For the spring onion roti, mix flour, salt, spring onion, and coriander in a medium bowl. Pour in the water and mix well. Knead on a clean surface for 2 minutes until smooth. Divide into 8 portions and roll each into a 2mm-thick disc.
Preheat a frying pan over high heat, then brush with melted butter. Cook the roti in batches for 1 minute on each side, until puffed and golden.
Scoop the rice and curry into individual serving bowls and enjoy with roti.

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