Thai Beef And Sweet Potato Red Curry - cooking recipe

Ingredients

1 lb sweet potato, skin scrubbed, cut into 1-inch pieces
1 tbsp vegetable or peanut oil
14 oz beef sirloin steak, sliced
1/4 cup Thai red curry paste
1 can (14 oz) coconut milk
1 lb frozen stir-fry vegetable mix
2 None chicken bouillon cubes
None None Cooked jasmine rice and cilantro sprigs, to serve

Preparation

Place sweet potato in a microwave-safe bowl. Microwave on high (100%) for 5 mins or until almost tender.
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.
Heat remaining oil in wok on high heat. Stir-fry curry paste for 30 seconds or until fragrant.
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.
Stir in sweet potato and beef. Serve curry with rice and cilantro.