This holiday season break offered me many opportunities to widen my palate and discover new flavours. This deliciously comforting red curry is an outcome of my summer culinary adventures that brings to mind many good memories.
You'll need:
500g beef
2 sweet potatoes,
1 broccoli head
1/2 ripe mango
1 spoon red curry paste
400ml coconut milk
rice to serve your curry with
salt & pepper
1. Cut your beef into small goulash size chunks and fry for 3-4 minutes on a pre-heated deep pan seasoning with it with salt& pepper.
2. Put your beef on the side and add the red curry paste on the pan, allow to fry for a moment together with a spoonful of coconut milk. Once the curry aroma starts to release add the remaining coconut milk.
3. Add the beef back to the pan and allow it to simmer for 15 minutes.
4. In the meantime, peel your sweet potatoes and cut them into small 1cm squares. When the 15 minutes pass, add your sweet potatoes to the curry mixture and simmer for another 15 minutes or until the sweet potatoes soften.
5. Separate individual broccoli florets from the broccoli head and boil in hot salted wated together with a pinch of sugar for around 4 minutes. The stalks are edible too, but they need a little longer boiling time, so add them first if you want to use them as well.
6. Cut your mango into small slices and add to the curry together with the broccoli et voila!
Bon appétit!
