This top meal, inspired by Asian cuisine, is full of flavour and good for you, too.
Ingredients
- 1 tablespoon vegetable oil
- 1 red onion, thinly sliced
- 3 tablespoons (75g) Thai red curry paste
- 1 teaspoon ground cumin
- 2 tablespoons satay sauce
- 400ml coconut milk
- 600g diced beef topside
- 1 cinnamon quill
- 2 kaffir lime leaves (see note)
- 1 tablespoon fish sauce
- 1 small kumara, peeled, chopped
- Steamed white rice, to serve
- Pappadums, to serve
- Coriander sprigs, to serve
- Chopped peanuts, to garnish
Method
- Step 1Heat oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add curry paste and cumin and cook for a further minute until fragrant. Add satay sauce, coconut milk, beef, cinnamon, kaffir lime, fish sauce and 1 cup (250ml) water. Stir well to combine, then bring to the boil. Cover, reduce heat to low and cook for 40 minutes.
- Step 2Remove the lid, add the kumara and simmer, uncovered, for a further 10 minutes or until the kumara and meat are tender and the sauce has thickened.
- Step 3Serve with rice and pappadams, garnished with coriander and peanuts.
- Low carb
- Low sugar
- Lower gi
Nutrition
2165 kj
Energy
36g
Fat Total
19g
Saturated Fat
3g
Fibre
37g
Protein
59mg
Cholesterol
1284.03mg
Sodium
6g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Kaffir lime leaves are available from greengrocers and Asian shops.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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