Kaeng Sai Mai Rong Hai (stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 | Portion red curry sauce, see | |
| recipe | ||
| 1 | c | Beef stock |
| 1 | c | Beef, diced |
| 1 | c | Broccoli, cut up into |
| florets and sliced stems |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 14:26:57 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> The title of this note means "stew without tears" method: In a medium pan bring the sauce and stock to a boil then turn down the heat as low as it can go. In a wok quickly stir fry the beef to seal it, and add it to the sauce. Poach it for 30 minutes to an hour until it is tender, then add the vegetables, turn up the heat and stir until the vegetables are barely cooked. See recipe "Red Curry Sauce". CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 3.8mg
Sodium: 755.1mg
Potassium: 175.6mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 4.2g
Protein: 3.1g