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Red beef curry with a side salad

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.


Recommended for:  Lunch or light dinner.

Serves: 1


    • 120g beef chuck or steak, cubed
    • Half an onion
    • 1 clove garlic
    • 1 cup Lettuce
    • Cherry tomatoes
    • 1 spring onion
    • chopped cucumber
    • 1/3 cup sweet potato, cubed 
    • Half a cup of boiled brown rice
    • Tbsp olive or Coconut oil for frying
    • Tbsp red curry paste
    • 1 lemon or lime (zest and juice)
    • 1 cm fresh ginger, peeled and chopped
    • 1 red chili (optional)
    • 500 ml of beef stock
    • 100ml coconut milk
    • generous Tbsp chopped coriander
    • salt
    • pepper


  • Cutting board
  • Knife
  • Frying pan (deep)
  • Grater


  • Quickly fry the beef cubes on high heat just to seal in the juices, remove them from the pan, and set them aside.
  • In the same pan add the chopped onion, garlic, red curry paste, chopped ginger, lemon zest, and juice and fry to release and mingle all the flavours.
  • Add the beef cubes and the sweet potato cubes with the 2 cups of beef stock. (add some fresh chili for an extra kick).
  • Allow to simmer until the potato feels cooked and a lot of the beef stock has cooked away.
  • Add the half a cup of coconut milk and allow to simmer and reduce till the sauce thickens slightly. Add the chopped coriander and stir through. 


  • Plate up your warmed brown rice and spoon the delicious curry onto the plate. Serve with the fresh, simple side salad.

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