A southern Thai curry of beef, potato, peanuts, and coconut cream, slow-cooked until mellow, fragrant, and richly spiced.
20 min prep 110 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the beef into large pieces, dice the potatoes, and have the peanuts ready.
Fry the curry paste with oil in the pot for 2 minutes.
Add the beef and coconut cream.
Cook the meat over low heat for 90 minutes, until the fibers separate when touched with a fork.
Add the potatoes and peanuts and cook for 15 more minutes.
Rest the curry for 8 minutes, so the sauce thickens and clings to the meat.
💡 Tip: Frying the curry paste in oil for 2 minutes opens up the spices.
🍽️ Serving suggestion: Serve with jasmine rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~480
kcal calories
23
g protein
24
g carbs
30
g fat
2g
Sugar
4.4g
Fiber
107.4mg
Sodium
9.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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