Directions:
- Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
- Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
- Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
- When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
- Stir through basil leaves.
- Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 704.2 Kcal (2948 kJ) | ||
| Calories from fat | 383.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.59g | 66% | |
|---|---|---|---|
| Cholesterol | 64.47mg | 21% | |
| Sodium | 519.13mg | 22% | |
| Potassium | 493.87mg | 11% | |
| Total Carbs | 16.2g | 5% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 56.01g | 112% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 12.3mg | 69% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 214.37 Kcal (898 kJ) | ||
| Calories from fat | 116.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.97g | 66% | |
|---|---|---|---|
| Cholesterol | 19.63mg | 21% | |
| Sodium | 158.03mg | 22% | |
| Potassium | 150.34mg | 11% | |
| Total Carbs | 4.93g | 5% | |
| Sugars | 2.66g | 35% | |
| Dietary Fiber | 1.03g | 14% | |
| Protein | 17.05g | 112% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 3.8mg | 69% | |
| Calcium | 6.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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