Thai Beef & Sweet Potato Curry

Serves: 8
Preparation Time: 20
Cooking Time: 240


  • 1-1.5kg lean Quality Mark beef for casseroling
  • 1 tsp each salt and ground black pepper
  • 2 onions, peeled and diced
  • 3 tbsp Thai-style red curry paste
  • 2 tsp minced garlic
  • 2 medium, orange-fleshed kumara, peeled and diced
  • 400g can coconut milk
  • 1½ cups Campbell’s Real Stock - Beef
  • 1-1½ cups frozen peas
  • 2 tbsp chopped fresh coriander
  • Shredded coconut, as garnish (optional)


  1. Cut the beef into 2-2.5cm pieces and season with salt and pepper. Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches. With the last batch of meat, add the onions and curry paste and cook until fragrant.

  2. Put the beef mixture into the slow cooker with the garlic, kumara, coconut milk and stock, and cover with the lid.

  3. Cook on low for 5-6 hours or on high for 3-4 hours. Stir in the peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes.

  4. Serve in bowls garnished with shredded coconut and accompany with steamed rice and prawn crackers.


From the Blog:

Follow Us: