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Billy Condiff
Thai beef curry
A nice thai recipe. The main course contains the following ingredients: meat, coriander seeds, white peppercorns, garlic (finely chopped), coarse sea salt, fresh coriander ((15g), finely chopped), low-fat ribs / beefloafs, coconut milk (400ml), pumpkin (peeled), red pepper (in strips) and Thai fish sauce.
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Ingredients
Directions
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Roast coriander seeds in small dry frying pan until they smell.
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Do it in a mortar and let it cool down.
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Rub the coriander and peppercorns with pestle.
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Add garlic, salt and half of fresh coriander little by little and rub everything with pestle into a smooth curry paste.
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Or mash all ingredients in a mixing bowl from food processor to curry paste.
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Cut meat into coarse pieces and mix with curry paste.
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Store meat in a cool place (not in the refrigerator) for 1 hour.
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Bring coconut milk to a boil in a frying pan.
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Stir in the meat and cover it on soft heat in 2-3 hours.
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Cut pumpkin into pieces, remove seeds and cut flesh into pieces.
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Season red pepper, pumpkin and fish sauce with meat, simmer for 30 minutes until pumpkin is tender.
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Sprinkle the rest of coriander over it.
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Delicious with pandan rice..
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Nutrition
275Calories
Sodium0% DV1.350mg
Fat12% DV8g
Protein60% DV30g
Carbs7% DV20g
Fiber52% DV13g
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