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.
|Serving Size: 1 Serving (446g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 735 (81%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.