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    You are in: Home / Recipes / Indonesian Beef Curry With Coconut Rice Recipe
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    Indonesian Beef Curry With Coconut Rice

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    • on November 20, 2008

      I loved finding an Indonesian recipe that can be made using ingredients readily available in the US- in fact, amazingly, all the necessary ingredients were in my pantry! Well, I used yellow onion for the shallots and a jalapeno for the serranos but close enough. The result was a wonderfully balanced warm and aromatic curry sauce, complemented very nicely by the rich, sweet rice. Couple notes: I used some (1T) of my lime's juice in the rice to balance the coconut flavor, and I found the beef to still be very tough after 35 minutes. I had leftovers which I kept simmering out of curiosity, after another hour, during which I added water twice, it was finally genuinely tender.

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    Nutritional Facts for Indonesian Beef Curry With Coconut Rice

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 380.0
    Calories from Fat 141
    Total Fat 15.6 g
    Saturated Fat 4.7 g
    Cholesterol 69.5 mg
    Sodium 586.6 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 1.7 g
    Sugars 0.9 g
    Protein 28.1 g

    The following items or measurements are not included:

    cardamom pods

    vegetable broth

    light coconut milk


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