Servings: 3 servings
Calories: 671kcal
Equipment
- 1 Wok
Ingredients
- 500 ml coconut milk full-fat
- 3 tablespoons Panang curry paste
- 450 g beef
- 4 tablespoons fish sauce
- 2,5 tablespoons palm sugar
- 4 leaves kaffir lime leaves finely shredded
- 4 chilies Thai chilies, to taste, thinly sliced
- 150 g pea eggplants optional
Procédé
- Heat one-third of the coconut milk in a saucepan over medium heat. When the milk thickens and the oil begins to separate, stir in the Panang curry paste.500 ml coconut milk, 3 tablespoons Panang curry paste
- Add the remaining coconut milk once the paste is fully incorporated.
- Bring the coconut curry sauce to a gentle simmer, then add the beef and cook to your preferred doneness.450 g beef
- Add the fish sauce, palm sugar, kaffir lime leaves, and sliced chilies. If using pea eggplants, add them now.4 tablespoons fish sauce, 2,5 tablespoons palm sugar, 4 leaves kaffir lime leaves, 4 chilies, 150 g pea eggplants
- Continue cooking until the pea eggplants are tender and the palm sugar has completely dissolved into the sauce. Serve hot.
Nutrition
Calories: 671kcal | Féculents: 14g | Protein: 35g | Fat: 56g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 211mg | Potassium: 1064mg | Fiber: 2g | Sugar: 6g | Vitamin A: 763IU | Vitamin C: 89mg | Calcium: 54mg | Iron: 9mg
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