600g orange sweet potato, peeled and cut into 2cm pieces
1 small cauliflower, cut into florets
2 red onions, cut into wedges
1/4 cup oil
Salt and freshly ground black pepper, to taste
600g rump steak cut into 1cm wide strips
1/3 cup Massaman curry paste
250ml PHILADELPHIA Light Spreadable Cream Cheese
1 cup water
1/2 cup desiccated coconut
250g green beans, halved diagonally
2 tablespoons palm or brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
Steamed jasmine rice, for serving
Lime wedges, for serving
Method
TOSS together the sweet potato, cauliflower, onion, 2 tablespoons of oil and some salt and pepper. Transfer to baking trays and bake in a moderate oven 180°C for 20-30 minutes or until tender
HEAT the remaining oil in a wok and stir fry the beef in batches until browned. Remove and set aside. Add the curry paste to the wok and stir fry until aromatic. Return the beef and add the PHILLY, water, coconut, beans, sugar, lime juice and fish sauce and cook for 5-10 minutes or until the beef is cooked through
GENTLY stir through the roast vegetables and serve with the rice and lime
Tips & Hints
For a saucier curry, add some chicken or beef stock with the water.
