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Ingredientes
- 1 lb Beef, cut into bite sized pcs
- 2 c. Coconut lowfat milk
- 3 Tbsp. Very thinly sliced lemon grass
- 3 Tbsp. Palm sugar
- 2 Tbsp. Yellow bean sauce (tao jiao)
- 2 Tbsp. Garlic, chopped
- 2 Tbsp. Prik ki nu haeng (dry red Birdseye chilis), crumbled
- 2 Tbsp. Challots, thinly sliced
- 1 Tbsp. Ginger, grated
- 1 Tbsp. Shrimp paste
- 1 Tbsp. Coriander seed
- 1 Tbsp. Cumin seed
- 1 pch Turmeric
- 1/4 c. Fish sauce
- 1/4 c. Tamarind juice
Direcciones
- This is a curry in the northern style. It could also be made with pork or possibly chicken, in that case the cooking time must be shortened.
- Note which traditional (Lea & Perrins) Worcestershire sauce is a matured mix of fish sauce and tamarind juice, and as such is a very good substitute for the fish sauce and tamarind juice in this recipe.
- simmer the beef in the coconut lowfat milk for 30 min in a covered saucepan.
- toast the coriander and cumin seeds till fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste.
- After the beef is cooked till tender, add in the curry paste, stir to combine, and continue to simmer, covered for 10 min.
- Since the beef is simmered it is possible to use cheaper (tougher) cuts of meat. If necesary extend the cooking process till the meat is tender.
- Serve with white (Jasmine) rice, and the usual table condiments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 221 | 59% |
| Total Fat 25.07g | 31% |
| Saturated Fat 13.17g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1520mg | 63% |
| Potassium 527mg | 15% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 11.71g | 8% |
| Protein 21.17g | 34% |
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