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Gary Barlow: "Used country style red curry paste. Spicy with a…" Read More
9Ingredients
40Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups beef (10 oz, 300 grams, pork fillet or tenderloin, thinly sliced)
- 2 cups coconut milk (16 floz, 500ml thick, reserve 2 tablespoons, 30 mls to use as a garnish, optional)
- 4 Tbsp. panang curry paste (homemade, or ready-made)
- 2 Tbsp. palm sugar
- 3 Tbsp. Thai fish sauce
- 7 kaffir lime leaves (3 torn into pieces, discarding the stem and 4 finely shredded)
- 1/2 cup sweet basil leaves (1/2 oz, 30-45 ml fresh)
- 1 red chilli (sliced)
- 4 Tbsp. ground peanuts (roasted, optional)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat31g155% |
| Trans Fat1g |
| Cholesterol60mg20% |
| Sodium1120mg47% |
| Potassium690mg20% |
| Protein22g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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