Such an easy but really tasty dish. I always cook this in a large wok as that's how my mother taught me.
Pour the coconut into wok. Mix in the garlic, ginger, tumeric, chili powder, bay leaf and salt. Add crushed shallots. Bring to a simmer and then add the meat. Bring to the boil and turn down the heat and simmer very slowly until the sauce thickens. This will take up to 3 hours.
Serve with rice or jacket potato.
Ensure you cook it slowly, don't rush!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 912 | ||
Calories from Fat: 735 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.7g | 109 % | |
Saturated Fat 56.1g | 281 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 120.8mg | 37 % | |
Sodium 209.6mg | 7 % | |
Potassium 1171.8mg | 31 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 15.4g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 912
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