Curries of all kinds, I love it! These are simple dishes to make and always rich in flavor. Depending on the inspiration of the day, you can vary the meats, vegetables and spices. We are never disappointed.
One of my favorite vegetables is the sweet potato. It lends itself to all preparations, Its sweetness works wonders married with the spiciness of chilli. Slipping it into a curry was a no-brainer.
For the meat, I chose beef.
400 g steak (low ribs)
400g sweet potatoes
1 clove of garlic
1 piece of ginger
50 g Thai red curry paste (Ayam)
200ml coconut milk
3 lemon leaves (ideally green)
Cut the meat into thin strips.
Brown it in a very hot pan with a drizzle of olive oil for a few minutes.
Remove the pieces of meat from the pan and set them aside.
Add a little oil and sauté the chopped onions.
Add the grated garlic and ginger (or very finely minced), then the sweet potatoes cut into cubes.
Add curry paste, coconut milk, water, crushed lemon leaves, salt and pepper.
Cover and simmer over medium heat for about 10/12 minutes.
At the end of this time, the sweet potatoes should be soft.
Add the meat and simmer for a few more minutes. If necessary, add a little water.
Serve hot with lime juice and Thai rice.
To finish: the curry paste contains kaffir lime leaves. As I didn’t have any, I used the leaves of my lemon tree. You can also do without.
For the photo, my pretty “chef” wears a kitchen jacket Manelli. With my blogger friends from Auvergne, we will now have a very nice outfit for our future workshops.