Thai Beef Yellow Curry
INGREDIENTS
250 grams of Japanese thinly sliced beef (Vietnamese butchers)
1/4 Cup of finely diced Lemongrass
2 Garlic cloves (crushed and finely diced)
1 Onion (diced)
3 Small Sweet Potato (peeled and large diced)
2 desert spoons Thai Yellow Curry paste (Paleo friendly - see Pantry Essentials)
2 Cans Coconut Milk (Paleo friendly - see Pantry Essentials)
1 desert spoon of Lamyong's Mushroom Seasoning (see Pantry Essentials)
Splash of Sesame Oil
METHOD
Fry off onion, lemongrass and garlic in medium/hot saucepan. When onion is translucent add mushroom seasoning and sweet potato. Reduce with water twice then add 1 litre of water and cook until sweet potato softens. Add beef, stir through and cook for 5 mins. Add coconut cream, stir through and heat. Serve in a large bowl and garnish with coriander.