3 medium sweet potatoes, chopped coarsely (optional)
2 tablespoons light brown sugar
1 tablespoon fish sauce
1 cup peanuts, lightly toasted
1/3 cup lightly packed fresh coriander leaves
1 lime, cut into wedges
Method:
Pre-heat oven to 150°C.
Heat the oil in a large sauté pan over medium heat and add onion and garlic. Cook until soft and fragrant. Add curry paste and cook for a further 5 minutes.
Add the beef, stirring until fully coated.
Add yoghurt, stock, cinnamon stick, sweet potato, sugar and fish sauce to the pan and bring to a simmer. Cover pan with a lid and place in an oven. Cook for 1½ hours. Remove from oven and discard cinnamon stick.
Serve topped with roasted peanuts, coriander leaves and a squeeze of fresh lime.
For more information about PEI (pancreatic exocrine insufficiency), or if you have any questions relating to symptoms or treatment options, please speak to a healthcare professional.
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