This Thai Red Beef Curry with Sweet Potato is a flavorful and hearty dish that combines tender beef chunks with sweet potatoes in a rich, aromatic red curry sauce. It’s a delightful fusion of spicy, sweet, and savory flavors that will satisfy your taste buds.
Why You’ll Love This Recipe
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Rich and Aromatic Flavors: The combination of Thai red curry paste, coconut milk, and spices creates a deeply flavorful sauce that complements the sweetness of the potatoes and the tenderness of the beef.
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Hearty and Filling: The inclusion of beef and sweet potatoes makes this curry a substantial meal, perfect for satisfying hunger and warming up on a cool day.
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Versatile and Customizable: Feel free to adjust the spice level by modifying the amount of red curry paste or add other vegetables like bell peppers or carrots to suit your preferences.
Ingredients
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1 tablespoon vegetable oil
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800g beef chuck steak, trimmed and cut into 4cm pieces
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2 tablespoons Thai red curry paste
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1 lemongrass stem, bruised
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400ml can coconut milk
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500g sweet potatoes, peeled and cut into 4cm pieces
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3 makrut lime leaves
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1½ tablespoons fish sauce
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1 teaspoon finely shaved palm sugar
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Fresh coriander leaves, to serve
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Makrut lime leaves, shredded, to serve
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Steamed rice, to serve
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the Beef: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the beef in batches for 3-4 minutes until evenly browned. Transfer the browned beef to the bowl of a slow cooker.
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Prepare the Curry Base: Remove excess liquid from the frying pan, leaving about 1 tablespoon. Add the red curry paste and bruised lemongrass stem to the pan. Cook, stirring, for 2-3 minutes until aromatic.
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Combine Ingredients: Add the coconut milk to the pan, stirring to combine. Pour this curry sauce over the beef in the slow cooker. Add the sweet potatoes and makrut lime leaves, stirring to combine.
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Cook: Cover the slow cooker and cook on Low for 6 hours, or until the beef is very tender.
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Finish the Curry: Stir through the fish sauce and palm sugar, adjusting to taste. Discard the lemongrass stem and makrut lime leaves.
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Serve: Transfer the curry to serving bowls. Garnish with fresh coriander leaves and shredded lime leaves. Serve with steamed rice if desired.
Servings and Timing
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Servings: 4
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Preparation Time: 10 minutes
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Cooking Time: 6 hours (slow cooker)
Variations
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Spice Level: Adjust the amount of Thai red curry paste to make the dish milder or spicier according to your preference.
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Vegetable Additions: Incorporate other vegetables such as bell peppers, carrots, or peas to enhance the nutritional profile and add variety.
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Protein Options: Replace beef with chicken thighs or tofu for a different protein source.
Storage/Reheating
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Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days.
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Freezing: This curry freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.
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Reheating: Reheat in a saucepan over low heat, adding a splash of water or broth if needed to reach desired consistency. Ensure it’s heated through before serving.
FAQs
How can I make this curry spicier?
To increase the heat, add more Thai red curry paste or include chopped fresh chilies during cooking.
Can I use a different cut of beef?
Yes, cuts like brisket or round steak can be used, but they may require different cooking times to achieve tenderness.
Is there a vegetarian version of this curry?
Absolutely. Substitute the beef with tofu or a mix of vegetables like bell peppers, carrots, and eggplant for a vegetarian option.
What if I can’t find makrut lime leaves?
If makrut lime leaves are unavailable, you can omit them or use a combination of lime zest and bay leaves for a similar aroma.
Can I cook this curry on the stovetop?
Yes, after browning the beef and preparing the curry base, combine all ingredients in a large pot. Simmer on low heat for about 2 hours until the beef is tender, adding sweet potatoes in the last 30 minutes.
How do I make the curry milder?
Use less red curry paste and opt for a milder brand. Adding extra coconut milk can also help tone down the spice.
Can I add other vegetables to this curry?
Certainly. Vegetables like bell peppers, carrots, or peas can be added along with the sweet potatoes.
How do I thicken the curry sauce?
If you prefer a thicker sauce, you can mash some of the sweet potatoes in the curry or simmer the curry uncovered to reduce the liquid.
Is this curry suitable for freezing?
Yes, this curry freezes well. Allow it to cool completely before storing in airtight containers for up to 3 months.
Conclusion
This Thai Red Beef Curry with Sweet Potato is a comforting and flavorful dish that’s sure to become a favorite in your meal rotation. The rich curry base and tender beef paired with the sweet potatoes make for a satisfying and versatile dish perfect for any occasion.
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Thai Red Beef Curry with Sweet Potato
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai Red Beef Curry with Sweet Potato is a rich and hearty dish that combines tender beef chunks and sweet potatoes in a flavorful red curry sauce. Infused with coconut milk, Thai spices, and a hint of lemongrass, it’s a perfect balance of spicy, sweet, and savory flavors. A comforting meal that’s easy to make and customizable for any spice level or dietary preference!
Ingredients
1 tablespoon vegetable oil
800g beef chuck steak, trimmed and cut into 4cm pieces
2 tablespoons Thai red curry paste
1 lemongrass stem, bruised
400ml can coconut milk
500g sweet potatoes, peeled and cut into 4cm pieces
3 makrut lime leaves
1½ tablespoons fish sauce
1 teaspoon finely shaved palm sugar
Fresh coriander leaves, to serve
Makrut lime leaves, shredded, to serve
Steamed rice, to serve
Instructions
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Brown the Beef: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the beef in batches for 3-4 minutes until evenly browned. Transfer the browned beef to a slow cooker.
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Prepare the Curry Base: Remove excess liquid from the frying pan, leaving about 1 tablespoon. Add the red curry paste and bruised lemongrass stem. Cook for 2-3 minutes, stirring, until aromatic.
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Combine Ingredients: Stir in the coconut milk, then pour this curry sauce over the beef in the slow cooker. Add the sweet potatoes and makrut lime leaves, and stir to combine.
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Cook: Cover the slow cooker and cook on Low for 6 hours, or until the beef is tender.
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Finish the Curry: Stir through fish sauce and palm sugar, adjusting to taste. Discard the lemongrass stem and makrut lime leaves.
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Serve: Transfer the curry to bowls, garnish with fresh coriander leaves and shredded lime leaves. Serve with steamed rice.
Notes
Adjust the spice level by modifying the amount of Thai red curry paste to your preference.
For a vegetarian version, substitute beef with tofu and add extra vegetables like bell peppers, carrots, and eggplant.
Feel free to add additional vegetables like peas, carrots, or bell peppers for extra flavor and texture.
If you can’t find makrut lime leaves, use lime zest and bay leaves for a similar fragrance.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
