Red Curry, creamy ginger (Prik khing)

Red Curry, creamy ginger (Prik khing)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.9
  • Total Fat: 23.9 g
  • Cholesterol: 28.3 mg
  • Sodium: 405.0 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Red Curry, creamy ginger (Prik khing) calories by ingredient
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I'm trying for high fat with this, but you can use any meat or veggies you like! I'm trying for high fat with this, but you can use any meat or veggies you like!
Number of Servings: 6


    -1 head of cauliflower, processed raw into "rice" texture.

    -florets from 1 head of broccoli, cooked

    -1/2 lb. ground beef (I used 73% lean)

    -2 1/2 tbsp red curry paste
    -1 tbsp. ground/pulverized ginger (fresh is best) and extra spices (namely cayenne for spicy-ness)
    -1 can coconut milk


Steam the broccoli florets.

Brown the ground beef in a skillet or wok. Remove with a slotted spoon, keeping the grease. Pour out all but about 2 tbsp. of the grease and add the curry paste, ginger/ seasonings on medium heat, stirring constantly. When the curry paste and spices have absorbed all the grease and are very fragrant, slowly add the coconut milk, continuing to stir until the paste is dissolved in the milk.

Then add the beef and broccoli, put on very low heat, cover and simmer only for the length of time it takes you to run the cauliflower through the a food processor.

Layer the saucy meat and veggies on top of a pile of raw "rice" and enjoy!

Serving Size: 5-6

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