First, prepare the curry paste and coconut milk seperately. Add the paste with some of the cream form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic. Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 45 minutes, until beef is tender. When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked. Yield - 6 cups Posted to CHILE-HEADS DIGEST by Chet Bacon
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|Serving Size: 1 Serving (1520g)|
|Recipe Makes: 1|
|Calories from Fat: 1844 (69%)|
|Amt Per Serving||% DV|
|Total Fat 204.9g||273 %|
|Saturated Fat 117.5g||587 %|
|Monounsaturated Fat 61.1g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 483.1mg||149 %|
|Sodium 1934.1mg||67 %|
|Potassium 4218.8mg||111 %|
|Total Carbohydrate 82g||24 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 71.8g|
|Protein 133g||190 %|
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Calories per serving: 2675
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