Beef Curry
Beef Curry - Culinary greetings from Thailand: a hearty beef stew with an exotic twist
Healthy, because
Even smarter
Nutritional values
The curry covers your daily requirement of the trace element zinc. A well-filled zinc reservoir is especially important when the skin needs help. Because it ensures that inflammations are calmed down better, impurities dissolve and wounds heal faster.
If you do not get Massaman, choose another curry paste. Even if it is said that red paste is best for dark meat and vegetables, green for green vegetables and yellow for poultry, fish and shrimps: decide according to your own taste.
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 137 mg |
Ingredients
- Ingredients
- 1 ½ lbs Beef (from hip, such as sirloin)
- 2 yellow onion
- 2 Tbsps Canola oil
- 2 Tbsps Massaman curry paste
- 1 ¼ cups Coconut milk (9% fat)
- ½ cup Coconut water (Tetra Pak)
- ¾ cup Chicken broth
- 11 ozs waxy potatoes
- 2 Lime leaves
- 1 oz Shelled peanut
- ½ Lime
- 1 Tbsp Thai fish sauce
- salt
- Thai basil (for garnish)
Kitchen utensils
Preparation steps
Cut beef into 2-cm (3/4-inch) cubes. Peel onions and cut into thick strips.
Heat oil in a pan over medium heat; sauté onions, stirring, for 4-5 minutes. Add curry paste and cook, stirring, about 2 minutes.
Add meat and cook 4-5 minutes.
Add coconut milk, coconut water and chicken stock. Bring to a boil and simmer until sauce has thickened and beef is tender, about 60 minutes.
Meanwhile, rinse and peel potatoes. Cut into 2-cm (3/4-inch) cubes. Transfer to a bowl and cover with water until ready to use. Rinse lime leaves.
After cooking beef curry 20 minutes, add lime leaves.
Fifteen minutes before the end of the cooking time, drain potatoes and add to curry.
Lightly toast peanuts in a dry pan. Juice lime. Rinse Thai basil and remove leaves from stems.
Season curry with fish sauce and lime juice to taste. Season with salt, if necessary. Divide curry among bowls and sprinkle with peanuts and Thai basil leaves. Serve with brown rice, if desired.
