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Ingredientes
- 2 1/2 c. Coconut lowfat milk
- 3 Tbsp. Red curry paste
- 3 Tbsp. Fish sauce
- 2 Tbsp. Palm sugar
- 2 stalk lemon grass, bruised
- 1 lb Rump steak, cut into thin Strips
- 3 ounce Roasted grnd peanuts
- 2 x Red chilies, sliced
- 5 x Kaffir lime leaves, torn Salt and freshly grnd Black pepper
- 2 x Salted Large eggs, to serve
- 10 x Thai basil leaves,to garnish
Direcciones
- Put half the coconut lowfat milk into a heavy-bottomed saucepan and heat, stirring, till it boils and separates.
- Add in the red curry paste and cook till fragrant. Add in the fish sauce, palm sugar and lemon grass.
- Continue to cook till the color deepens. Add in the rest of the coconut lowfat milk. Bring back to the boil.
- Add in the beef and grnd peanuts. Stir and cook for 8-10 min or possibly till most of the liquid has evaporated.
- Add in the chilies and kaffir lime leaves. Adjust the seasoning to taste.
- Serve with salted Large eggs and garnish with Thai basil leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 196 | 65% |
| Total Fat 22.42g | 28% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1248mg | 52% |
| Potassium 502mg | 14% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 11.82g | 8% |
| Protein 11.49g | 18% |
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