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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a wok until hot; add in the oil, then add half of the beef; stir-fry until browned, 1-2 minutes; remove with a slotted spoon and set aside. | 2. Repeat with the remaining beef. | 3. Add red curry paste and chilies into the wok; cook for 3 minutes, stirring. | 4. Pour in the coconut milk and stock; simmer, for 5 minutes. | 5. Return beef to wok, add in potatoes; cook until the potatoes are tender, 10-15 minutes. | 6. Stir in the spinach; cook for 2 minutes longer. | 7. Season to taste with salt and pepper; stir in cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
beef chuck steak	1 1/2		boneless cut	1088.0025	0.0	144.9083	56.3721
thai red curry paste	3	tablespoons		302.6	0.0	67.32	1.7
thai chile	1 -2		seeded chopped	302.6	0.0	67.32	1.7
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
new potato	12	ounces		302.6	0.0	67.32	1.7
spinach leaf	3	cups	shredded	135.72	19.7028	16.9884	2.6676
salt				-	-	-	-
black pepper			ground	-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.