Slow-Cooked Dry Coconut Beef Curry with Lemongrass and Lime Leaf
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Beef chuck is simmered low and slow in a hand-blended spice paste and coconut milk until the sauce reduces right down into a dark, clinging dry curry.
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Method
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Why this label?
33.1 g protein for 592 kcal = 5.6 g per 100 kcal, so protein gives about 22% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 147 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- large ovenproof casserole (5-6 l)
- silicone spatula or wooden spoon
- oven gloves
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 592 kcal |
| Protein | 33.1 g |
| Carbohydrate | 13.3 g |
| of which sugars | 3.5 g |
| of which free sugars | 0 g |
| Fat | 48 g |
| of which saturates | 33.1 g |
| Fibre | 2 g |
| Salt | 1.33 g |
Protein per 100 kcal
5.6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
