Preparation time: 20 minutes
Total baking time: 30-35 minutes
Servings: 4
Ingredients for the recipe Thai Hot Curry Beef:
Monday, September 19, 2011
Hot Thai beef curry recipe
Oil, for cooking
1 large onion, chopped
1-2 tablespoons green curry paste (ready-made paste)
500 grams (1 pound) round steak or blade, cut into thick strips
3 / 4 cup (185ml / 6 fluid oz.) Coconut milk
6 kaffir lime leaves
90 grams (3 ounces) pea eggplant
2 tablespoons fish sauce
1 teaspoon soft brown sugar
2 teaspoons finelygrated lemon peel
1 / 2 cup (15 oz g/1/2) coriander leaves
1 / 2 cup (15 g/1/2 ounces) shredded basil leaves
Hot Thai beef curry recipe
Indications for the recipe Thai Hot Curry Beef:
1 If you want to try the hot beef curry thai recipe, begin heating the wok until very hot even after the pan 1 tablespoon oil and the lining of the page. Add the onion and add the curry paste and fragrant, 2 minutes over medium heat until.
2 Add the roasted meat into 2 parts and mix untilbrown. Return all meat to the wok. Add the coconut milk, kaffir lime leaves and 3 tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Add eggplant and cook for 10 minutes until tender.
3 Add the fish sauce, brown sugar and lime peel and put together well. Stir in the coriander and basil just before serving.
Nutritional value for the recipe Thai Hot Curry Beef:
28 g protein;
12 g fat;
5 g carbohydrates;
Dietary Fiber 1.5 g;
Cholesterol 66mg;
Energy 1010kJ (240cal)
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