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Suggest a better descriptionINSTRUCTIONS
Heat a wok or large skillet over high heat. Add 1 tbsp oil and wait until you can see the wave in the oil and a bit of smoke.
Add the beef, season with pinch of salt and pepper. Stir fry for 1 to 2 minutes or until the edges are crispy seared and 1/2 to 3/4 way cooked. Turn off the heat, transfer the beef from the wok to a plate and set aside.
The heat is still off, add remaining 1 tbsp oil into now-empty wok along with curry paste, garlic, chili flakes and Asian mother chili sauce. Turn the heat back on to over high heat and stir fry the sauces all together, about 45 seconds to 1 minute.
Add green beans and kaffir lime leaves and stir fry until the green beans are covered with the sauce evenly. Now, add 1/4 cup of water (1/2 of water if you’re using regular green beans), fish sauce and palm sugar. Stir fry for 3 to 4 minutes or until green beans are cooked to your like. Add a tbsp water at a time if the sauce is getting too thick or burning.
Return the seared beef into the wok and stir fry all together, about 1 minute. Remove from heat and it’s ready to serve!
Serve with some warm cooked Jasmine rice and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (663g) | ||
Recipe Makes: 1 | ||
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Calories: 1031 | ||
Calories from Fat: 808 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.8g | 120 % | |
Saturated Fat 29g | 145 % | |
Monounsaturated Fat 34.7g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 192.8mg | 59 % | |
Sodium 317.7mg | 11 % | |
Potassium 900.8mg | 24 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.8g | ||
Protein 50.2g | 72 % | |
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: 1031
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