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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant. | 2. Add beef and cook for about 2 minutes. | 3. Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves. | 4. Continue to simmer beef for about 10 minutes, then add potatoes. | 5. Add other veggies about 5 minutes after potatoes. | 6. Total cooking time after adding chicken to pan is ~30 minutes. | 7. Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice. | 8. Notes on ingredients -- | 9. Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market). | 10. Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1 1/2	1/2		185.64	0.0	0.0	21.0
red curry paste	2	tablespoons		-	-	-	-
beef	3/4 - 1		cut	0.0	0.0	0.0	0.0
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072
sugar	1 -2	tablespoon		0.0	0.0	0.0	0.0
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
lime				-	-	-	-
potato	2			-	-	-	-
yellow pepper	1			-	-	-	-
carrot	3			75.03	17.5314	1.7019	0.4392
onion	1			44.0	10.274000000000001	1.21	0.11

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