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    You are in: Home / Recipes / Red Thai Beef Curry Recipe
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    Red Thai Beef Curry

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 23, 2014

      Delicious, my husband thought I'd bought a takeaway from our local Thai restaurant. I added sliced red peppers, sugar snaps and baby corn 20 mins before the end of cooking and served with rice noodles. The recipe was a winner with the whole family.

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    • on October 30, 2010

      Wonderful, simply wonderful. My dh & I love thai curries. This one is especially flavorful. Made exactly as written. It was thick, spicy and creamy. Just perfect served with jasmin rice. Thanks so much for sharing this keeper.

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    • on January 17, 2008

      Although I love to eat Thai food at restaurants, I haven't made them much at home and this recipe will quickly change that. This curry has excellent taste and very easy to make. I halved the recipe without any problems. Because I only had 3/4 pound beef I also added 1/2 leftover cubed sweet potato I used lastnight and that worked out really well. The sweet potato added another dimension to the dish as well as some sweetness. Also I did not have coconut cream and used all coconut milk. Since I normally like more liquid in Thai curry, I doubled the coconut milk. Thank you Flying Chef for posting this wonderful recipe.

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    Nutritional Facts for Red Thai Beef Curry

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 946.7
     
    Calories from Fat 688
    72%
    Total Fat 76.5 g
    117%
    Saturated Fat 39.3 g
    196%
    Cholesterol 172.5 mg
    57%
    Sodium 324.8 mg
    13%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 9.6 g
    38%
    Protein 49.7 g
    99%

    The following items or measurements are not included:

    chuck

    red curry paste

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