- 1 brown onion chopped4 cloves garlic finely choppedHealthy pinch of dried chilli1 tbls olive oil1 jar Valcom kaffir lime leaves1 jar Valcom authentic Thai red curry paste1 tin TCC coconut cream1 tin TCC coconut milk1 ½ tbls SQUID fish sauce3 tbls sugar1 medium size sweet potato 2cm cubed300gram green beans1kg rump steak cubed fat removed2 cups rice
- Add olive oil to deep dish and brown off onion & garlic with curry paste. Add chilli and cook till it becomes aromatic. Add rump steak and cook off till slightly brown. Add coconut milk, simmer until oil appears.Then add coconut cream, fish sauce, sugar and sweet potato. Cover and simmer for 1 hour, stir occasionally. Towards the end of the hour prepare water for rice.Uncover, add beans continue to stir occasionally, while curry reduces. Cook rice.Add kaffir lime leaves to curry. Stir through and serve.
Brands and product used
- Valcom - Curry Paste Red