A slow simmered beef in a rich, sweet, & spicy coconut sauce. Served with fragrant Jasmine rice.
1. Use Food Processor to puree Onion, Yellow Chili Peppers, Turmeric, Ground Red Pepper, and Galangal Root into a spice paste & set aside.
2. In a Large Heavy-bottomed Pan brown all of the Beef with spice paste, Kosher Salt & White Pepper. When all of Beef Juice has cooked down, about 10 minutes, add Coconut Milk & Lime Leaves. Simmer until Beef is tender, about 2 hours.
3. When Beef is tender & Coconut Milk is reduced, add in Sweetened Coconut Flakes & Granulated Sugar. Remove Lime Leaves.
4. Boil water for Rice. Add Rice and let boil for 3 minutes or until almost all of water is gone. Remove from heat and let stand partially covered another 2 minutes.
5. Serve Beef over Rice.
Note: The best way to find some of these ingredients is to visit a local Asian Market as they are both more cost effective and carry less available spices. However in a pinch you could substitute Red Pepper Flakes 1 1/2 to 2 Tablespoons or use ground Galangal (Sometimes called Galanga)1 to 2 Tablespoons instead of the fresh variety which resembles Ginger.However, I would not substitute Ginger for the Galangal as it would drastically alter the intended flavor of the dish.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 333 | ||
Calories from Fat: 60 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 503.4mg | 17 % | |
Potassium 243.3mg | 6 % | |
Total Carbohydrate 63g | 19 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 58.9g | ||
Protein 5.3g | 8 % | |
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: 333
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