Thai curry beef with butternut squash (gaeng peht neua)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 203.6
- Total Fat: 8.7 g
- Cholesterol: 51.7 mg
- Sodium: 811.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.0 g
- Protein: 18.4 g
View full nutritional breakdown of Thai curry beef with butternut squash (gaeng peht neua) calories by ingredient
Introduction
Creamy curry with beef, squash & basil Creamy curry with beef, squash & basilNumber of Servings: 6
Ingredients
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boneless beef, squash, coconut milk, chicken broth, red curry paste, fish sauce & brown sugar, basil
Directions
Slice beef into thin strips. Cut squash into small chunks. Julienne basil.
Heat up a wok or large skillet. Add 3/4 c coconut milk & bring to a boil. Add curry paste & stir for a couple minutes to mix in. Add beef slices & mix well for another minute or so. Add remaining coconut milk, plus squash, broth & seasonings. Bring to a boil then simmer for 7-10+ minutes or until squash is cooked. Add basil & stir.
Makes 6 servings. Serve with jasmine rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ZILLYONS.
Heat up a wok or large skillet. Add 3/4 c coconut milk & bring to a boil. Add curry paste & stir for a couple minutes to mix in. Add beef slices & mix well for another minute or so. Add remaining coconut milk, plus squash, broth & seasonings. Bring to a boil then simmer for 7-10+ minutes or until squash is cooked. Add basil & stir.
Makes 6 servings. Serve with jasmine rice.
Number of Servings: 6
Recipe submitted by SparkPeople user ZILLYONS.