Sirloin Steak Red Thai Curry

Plant-based, GF free, Dairy Free
Cook Time 18 mins
Servings 2 (up to 4)


  • 1 Red Pepper
  • 1/2 Sweet Potato
  • 1 Pot of Tasty Kitchen Red Thai Pot
  • 1 Full/Half fat coconut milk (400ml)
  • 8 oz Sirloin Steak


  • Chop up 1 red pepper, length ways.
  • Add 2 teaspoons of oil to the pan and fry the pepper for two minutes.
  • Chop up half a sweet potato into cubes and fry for a further two minutes.
  • Add your Red Thai Paste Pot and fry for a further minute.
  • Add a can of coconut milk and simmer for 8 minutes until the sweet potato starts to soften.
  • Trim the fat off the steak and cut into thin slivers. Add to the curry and broil for a further 4 minutes.
  • Check sweet potato is cooked and season to taste.


Serve with rice


Green Thai Chicken Curry


Sweet Potato, Lentil and Spinach Yellow Thai Curry

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