Thai Beef And Sweet Potato Red Curry

1. 1

   Place sweet potato in a microwave-safe bowl. Microwave on high (100%) for 5 mins or until almost tender.

2. 2

   Heat half the oil in a wok or large skillet on high heat, swirling to coat surface. Stir-fry beef, in batches, for 2 mins or until browned. Transfer to a heatproof bowl.

3. 3

   Heat remaining oil in wok on high heat. Stir-fry curry paste for 30 seconds or until fragrant.

4. 4

   Add coconut milk, vegetables, crumbled bouillon cubes and 1 cup water to wok; bring to a boil. Reduce heat to low; simmer gently for 3 mins or until vegetables are heated through.

5. 5

   Stir in sweet potato and beef. Serve curry with rice and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.