Try this Panang Beef Curry recipe, or contribute your own.
Suggest a better descriptionHeat fat in skillet
Add beef and stir until browned
Transfer meat to plate and set aside
Add onion and carrots to skillet and cook for 8 minutes stirring constantly
Return meat and juices to skillet
Add curry paste and stir to coat
Pour in coconut milk and stir until uniformly red
Add coconut aminos and reduce heat to medium-low
Simmer for 15 minutes
Before serving, add fish sauce, lemon juice, and thai basil leaves and stir until leaves have wilted. Serve over cauli-rice (page 246)
Real Life Paleo page 328
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 401 | ||
Calories from Fat: 365 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 29.5g | 148 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 49.6mg | 2 % | |
Potassium 481mg | 13 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9g | ||
Protein 3.4g | 5 % | |
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: 401
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