Fruity Thai Beef Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
- 1 handful Bean sprout
- Lime juice
Preparation steps
1.
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.
2.
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.
3.
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.
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