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Suggest a better descriptionHeat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
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Serving Size: 1 Serving (889g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2463 | ||
Calories from Fat: 898 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.7g | 133 % | |
Saturated Fat 54.2g | 271 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 73.1mg | 22 % | |
Sodium 771.4mg | 27 % | |
Potassium 2504.6mg | 66 % | |
Total Carbohydrate 331.6g | 98 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 316.1g | ||
Protein 67.1g | 96 % | |
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: 2463
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