Thai Coconut Beef Curry with Potatoes, Peanuts and Tamarind
Inspired by techniques from Serious Eats and NYT Cooking.
Beef chuck is slow-braised until fork-tender, then folded through a proper fried massaman paste with potatoes, tamarind and peanuts for a rich, nutty, gently sweet-sour curry.
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Method
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Why this label?
46.6 g protein for 896 kcal = 5.2 g per 100 kcal, so protein gives about 21% 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
Free sugars
9.8 g per serving
19.6 % of the 50 g daily maximum · 39.2 % 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
- large heavy pot or casserole (about 5 l) with a lid
- plate
- tongs
- ladle
- medium saucepan (about 3 l)
- silicone spatula
- small knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 896 kcal |
| Protein | 46.6 g |
| Carbohydrate | 43.7 g |
| of which sugars | 17.3 g |
| of which free sugars | 9.8 g |
| Fat | 62.4 g |
| of which saturates | 31 g |
| Fibre | 4.8 g |
| Salt | 2.56 g |
Protein per 100 kcal
5.2 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
