Chicken Coconut Curry
- Per serve
- A$3.81
- Protein
- 54g
- Time
- 34 min
Thai-Australian - Lunch, Dinner
Beef Sweet Potato Curry Bowl
A hearty beef mince curry with sweet potato, spinach, coconut milk, and rice.
Cost and nutrition
What this recipe costs
Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Always check live retailer prices before purchase.
A$4.00per serve, makes 4 serves as written
A$15.99cost to make the full recipe
A$4.00Coles per serve
A$4.00Woolworths per serve
38 mintotal time
43g protein841 kcal per serve
Make it
Ingredients and method
Ingredients
- 520g Beef mince
- 2 sweet potatoes Sweet potato
- 260g Rice
- 240ml Coconut milk
- 60g Thai green curry paste
- 100g Baby spinach
Method
- Prep the ingredients Set out beef mince, sweet potato, rice, coconut milk, Thai green curry paste and spinach. Rinse spinach and pat the leaves dry. Measure coconut milk and Thai green curry paste. Wash, peel, and cut the sweet potato into 2 cm cubes.
- Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
- Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water, then stir in the Thai green curry paste for 30 seconds until fragrant, keeping it moving so it does not catch.
- Cook the main ingredient Add beef mince and cook breaking it up as it cooks, until browned with no pink remaining (75C on a food thermometer). Stir in sweet potato so it is coated in the curry base.
- Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 12-15 minutes until the sweet potato is tender and the sauce thickens.
- Finish with vegetables Add spinach to the sauce and simmer for 3-5 minutes until the vegetables soften but still hold their colour.
- Serve Spoon the curry over the rice and divide into serves.
More like this
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