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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim meat of excess fat and sinew and cut into 2-3cm cubes. | 2. Heat the oil in a heavy-based pot and fry the onion until brown. | 3. Add the meat, season and continue to brown all over. | 4. Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes. | 5. Put the potatoes on the bottom of the slow cooker. | 6. Pour the mix on top of the potatoes. | 7. Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours. | 8. In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too). | 9. Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		cut	120.0	28.02	3.3	0.3
beef brisket	1			703.08	0.0	93.9859	33.4303
salt				-	-	-	-
coconut cream	400			316800.0	6384.0	3484.8	33292.8
curry paste	3/4 - 1	cup		-	-	-	-
water	250			0.0	0.0	0.0	0.0
cinnamon	4			-	-	-	-
bay leaf	4			-	-	-	-
potato	6		peeled diced	-	-	-	-
fish sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
palm sugar	2	tablespoons	grated	-	-	-	-
tamarind paste	2	tablespoons		-	-	-	-
peanut	4	tablespoons	roasted crushed	206.955	5.8874	9.417	17.9726
coriander	3	sprigs	chopped	1.5333	0.2447	0.142	0.0347

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