To reduce the fat content of this recipe, replace the coconut milk with coconut flavoured reduced cream.
Essential Baby member, mum of two, food editor and stylist, Melinda Henry whips up a family friendly meal.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
To reduce the fat content of this recipe, replace the coconut milk with coconut flavoured reduced cream.
Ingredients
1 tablespoon vegetable oil
1 onion, finely diced
2 tablespoons Massamam curry paste
2 cups beef stock
2 large potatoes, cut into 3 cm pieces
400g sweet potato, cut into 3cm pieces
500g rump steak, thinly sliced
1/3 cup light coconut milk
¼ cup coriander, chopped
¼ cup toasted peanuts (optional)
Method:
- Heat oil in a large saucepan. Add onion and curry paste and sauté for 2-3 minutes or until slightly softened.
- Add stock, potatoes and sweet potato and bring to the boil. Reduce heat to a simmer and cook for 12 minutes or until potato is just soft.
- Remove from heat and stir through beef for 2-3 minutes. Stir through coconut milk, coriander and peanuts. Serve with rice and natural yoghurt if desired.
Note: To reduce the fat content of this recipe, replace the coconut milk with coconut flavoured reduced cream.
For more info on Melinda's meal planning service head to Meals by Mel.
For more info, help and last minute ideas head to our Recipes & Cooking forum.
