Fruity Thai Beef Curry

Name: Fruity Thai Beef Curry
Total time: 1 h 10 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cups Beef (e. g. topside, cut into bite-sized pieces); 2 tablespoons Nut oil; 1.5 cups Pineapple; 2 tablespoons green Curry paste; 1 cup Meat stock; 1.333 cups Coconut milk; Fish sauce; 2 cups Snap pea; 2 red peppers (cut into strips); 1.333 cups Broccoli florets; 1 handful Bean sprout; Lime juice

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Health Score:

8,4 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

711

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	711 kcal	(34 %)
Protein	38.96 g	(40 %)
Fat	38.94 g	(34 %)
Carbohydrates	57.96 g	(39 %)
Sugar added	0 g	(0 %)
Roughage	7.13 g	(24 %)

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more nutritional values

Vitamin A	146.94 mg	(18,368 %)
Vitamin D	0.15 μg	(1 %)
Vitamin E	2.08 mg	(17 %)
Vitamin B₁	0.51 mg	(51 %)
Vitamin B₂	0.34 mg	(31 %)
Niacin	18.04 mg	(150 %)
Vitamin B₆	1.49 mg	(106 %)
Folate	134.61 μg	(45 %)
Pantothenic acid	2.26 mg	(38 %)
Biotin	1.02 μg	(2 %)
Vitamin B₁₂	1.77 μg	(59 %)
Vitamin C	257.7 mg	(271 %)
Potassium	1,339.76 mg	(33 %)
Calcium	130.14 mg	(13 %)
Magnesium	125.09 mg	(42 %)
Iron	5.91 mg	(39 %)
Iodine	0.59 μg	(0 %)
Zinc	6.95 mg	(87 %)
Saturated fatty acids	23.3 g
Cholesterol	101.79 mg

Author of this recipe:

EAT SMARTER

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Beef Coconut milk

Ingredients

for

servings

Ingredients: 4 cups
Beef (e. g. topside, cut into bite-sized pieces); 2 tablespoons
Nut oil; 1 ½ cups
Pineapple; 2 tablespoons
green Curry paste; 1 cup
Meat stock; 1.333 cups
Coconut milk; Fish sauce; 2 cups
Snap pea; 2
red peppers (cut into strips); 1.333 cups
Broccoli florets; 1 handful
Bean sprout; Lime juice

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Preparation steps

Fry the beef in hot oil until brown and then remove from the frying pan or wok. Fry the pineapple for 1-2 minutes, return the meat, add the curry paste and fry together briefly.

Deglaze with the stock and add the coconut milk. Season with fish sauce and salt and simmer gently for around 30 minutes, stirring occasionally. Add a little extra stock as necessary.

Add the vegetables to the curry and simmer for a further 5-10 minutes until cooked. Season to taste with lime juice and fish sauce, and serve.