Thai Sweet Potato Curry with Beef

Peel and finely chop the ginger and onion and put into a bowl.

• ½ in Ginger (~ 0.2 oz)
• 1 Onion, red (~ 3 oz)

Cut the sweet potato into approx. ¾ in cubes and put them in a second bowl.

• 4.4 oz Sweet potatoes (w/o skin)

Generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes per side until it is medium. Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute.

• 1 tsp Canola oil
• 4.2 oz Sirloin steak
• Salt
• Black pepper

Put the steak on a plate and leave to rest for approx. 3-5 minutes and cut into slices.

Prepare the rice according to the package instructions.

• 1⁄3 cup Basmati rice

Turn the heat to medium. Add the onions and ginger into the pan and fry until the onions turn translucent. Stir in the curry paste and lime juice.

• ½ tsp Curry paste, red
• ½ Lime, organic (~ 0.7 oz)

Add the vegetable broth, coconut milk, fish sauce and sweet potato to the pan and let simmer for approx. 10-15 minutes until the sweet potato is cooked.

• 1⁄3 cup Coconut milk
• ¾ cup Vegetable broth
• 1 tsp Fish sauce

Turn off the heat, add the meat to the pan and warm with the residual heat.

Coarsely chop the cilantro. Serve the rice with curry and top with the cilantro.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Enjoy your meal!