- - 1 tablespoon peanut oil- 500g Gravy Beef- 2 brown onions, cut into wedges- 1 tablespoon finely grated ginger- 1 tablespoon lemongrass paste- 2 garlic cloves, crushed- 1/3 cup (100g) yellow curry paste- 400ml can coconut milk- 1 large gold sweet potato, peeled, cut into pieces- 2 tablespoons lime juice- 1 tablespoon fish sauce- 1 tablespoon brown sugar- 200g snow peas, halved- 2 cups steamed jasmine riceSPRING ONION ROTI- 1 1/2 cups plain flour- 1/2 teaspoon salt- 2 spring onions, thinly sliced- 1/4 cup coarsely chopped coriander- 1/2 cup warm water- Melted butter, to grease
- Step 1Heat the oil in a large saucepan over medium-high heat. Add half the beef. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining beef.Step 2Add the onion to the pan and cook, stirring, for 5 mins or until the onion softens. Add the ginger, lemongrass, garlic and curry paste and cook, stirring, for 1 min or until aromatic. Return the beef to the pan with the coconut milk. Bring to a simmer. Reduce heat to low. Cook, covered, for 2 1/2 hours or until beef is very tender.Step 3Add the sweet potato to the curry and cook, covered, for 15 mins or until tender. Add the lime juice, fish sauce and sugar and stir to combine. Add the snow peas. Remove from heat.Step 4Meanwhile, to make the spring onion roti, combine the flour, salt, spring onion and coriander in a medium bowl. Add the water and stir to combine. Turn onto a clean work surface and knead for 2 mins or until smooth. Divide evenly into 8 portions. Roll each portion out on a clean work surface to a 2mm-thick disc.Step 5Heat a frying pan over high heat. Brush with melted butter. Add the roti and cook, in batches, for 1 min each side or until puffed and golden.Step 6Divide the rice and curry among serving bowls. Serve with roti.
Brands and product used
- Valcom - Curry Paste Yellow