Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
1076
Calories
41g
Protein
57g
Fat
105g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Pea | 1/2 cup (72g) | 62 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 jar Thai red curry base
- 1 can (14 fl. oz.) coconut milk, well stirred
- 3 Tbs. canola oil
- 3 cups eggplant slices (cut into 1/2-inch half-
- moons)
- 1 1/2 lb. New York steak or other tender cut,
- cut into bite-size strips
- 1 cup fresh or frozen peas
- 1 cup cherry tomatoes, halved
- 1/2 cup slivered fresh Thai basil or 1/4 cup
- slivered fresh regular basil
- 2 or 3 Kaffir lime leaves, torn in half (optional)
- 1 to 2 Thai green bird chilies or 1/2 jalapeño, cut
- into long strips (optional)
- Steamed jasmine rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes