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Panang Curry - Beef

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.7106
Energy (kCal)2727.3854
Carbohydrates (g)180.8412
Total fats (g)145.0642
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown beef, remove from heat as soon as it's no longer pink outside. | 2. Drain the beef. | 3. Heat curry paste and add ginger, chili, garlic. | 4. Add 2/3 coconut milk and stir. | 5. Add all remaining spices and mix in the rest of the coconut milk. | 6. Add suger and stir well. | 7. Add beef and simmer for 2 minutes. | 8. Use the remaining coconut milk in the can to cook with rice or make dessert. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 cubed - - - -
    ginger 1/2 teaspoon crushed 0.8 0.1777 0.0182 0.0075
    red chilies 2 - - - -
    coconut milk 16 ounces 1043.2613 25.129 10.3873 108.1363
    garlic 1 tablespoon 12.665 2.8101 0.5406 0.0425
    lemongrass 1 tablespoon shredded - - - -
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    panang curry paste 4 ounces 100.8667 0.0 22.44 0.5667
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



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