A traditional Thai curry using a cheaper cut of meat than the traditional chicken
Heat 1 tablespoon of oil in a heavy based pot. Cook 1/3 beef turning for three or four minutes until browned. Remove and repeat for the rest of the beef.
Heat remaining oil in pot over medium low heat. Cook the onion stirring for 5 minutes until soft. Add curry paste garlic and ginger cook stirring for 3 mins. Add beef, potato, stock, coconut milk, coconut cream, star anise, cinnamon and kaffir lime leaves. Bring to the boil. Reduce heat to low and simmer covered for 2 ¾ hours until beef is almost tender.
Uncover. Cook stirring occasionally for 1 hour, until beef is tender.
Stir in the palm sugar, lime juice and fish sauce and simmer for 15 mins until sauce thickens.
Serve with rice..
I am going to give this a try with goat instead of gravy beef.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (819g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1958 | ||
Calories from Fat: 1727 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.9g | 256 % | |
Saturated Fat 120.3g | 602 % | |
Monounsaturated Fat 50.8g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 497.4mg | 153 % | |
Sodium 2311.6mg | 80 % | |
Potassium 1132.3mg | 30 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 46.2g | ||
Protein 19g | 27 % | |
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: 1958
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