Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers. | 2. Add curry paste and cook for 2-3 minutes stirring constantly until well combined. | 3. Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk. | 4. When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times. | 5. Stir through basil leaves. | 6. Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	400			220800.0	5318.4	2198.4	22886.4
red curry paste	1	tablespoon		-	-	-	-
peanut butter	2	tablespoons		188.48	6.9024	7.6992	15.9808
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
rump steak	600		sliced	-	-	-	-
thai basil	1	cup		-	-	-	-

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