Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book.
1) Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
2) Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
3) Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
4) Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 | ||
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Calories: 415 | ||
Calories from Fat: 240 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 45.9mg | 14 % | |
Sodium 1459mg | 50 % | |
Potassium 764.7mg | 20 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 14.8g | ||
Protein 27.2g | 39 % | |
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: 415
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