Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Slow Cooker Beef Coconut Curry

Sunday, July 21, 2019
timer
Total time
4 hours
pie_chart
Portions
6
Ingredients
or1kg of beef, chuck for stew
or3 tbsp of Rendang Curry Paste (243 g)
or1 Can of Coconut Cream (400 g)
or2 tbsp of Rice Malt Syrup (20 g)
or1 tbsp of fish sauce,
orJuice of 1 lime
or1 tbsp of sweet dark soy sauce
or3/4 Cup of Shredded Coconut (75 g)
or2 Kaffir lime leaves
Preparation
1.
In a slow cooker add, beef, curry paste, coconut cream, kaffir lime leaves, lime juice and fish sauce. Stir well, cover and cook for one hour.
2.
Add shredded coconut, soy sauce and salt and pepper. Cover and continue to cook for 2-3 hours ensuring cream has evenly coated the meat.
3.
If you want to thicken the sauce, remove the lid to allow to help eveaporate the steam for 15-30mins before serving .
Nutritional information
Per 100 gPer portion (303 g)% DRI
Energy165 kcal501 kcal25 %
Fat10 g30 g47 %
Fatty acids, total saturated7 g21 g104 %
Cholesterol35 mg105 mg35 %
Sodium505 mg1532 mg64 %
Carbohydrate4 g11 g4 %
Sugars1 g4 gremove
Fiber0 g0 g1 %
Protein13 g39 gremove