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Curri verd tailandès amb vedella i albergínia

Curri verd tailandès amb vedella i albergínia
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Informació nutricional

Per ració de 320 g

% Valor diari basat en una dieta de 2000 kcal

Calories 515 kcal
26% DV
Greix total 41.0g
63% DV
Greixos monoinsaturats9.5g
Greixos poliinsaturats1.2g
Greixos saturats28.0g
Greixos trans0.8g
Hidrats de carboni totals 14.0g
5% DV
Fibra3.0g
Midó6.0g
Sucres5.0g
Proteïna 24.0g
48% DV
Proteïna animal24.0g

Sobre

Un curri verd ric i cremós a base de llet de coco, amb vedella i albergínia. Aporta proteïna moderada, pocs o moderats hidrats de carboni i un contingut alt de greix, sobretot de la llet de coco.

Ingredients

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Biotina (B7)4.0mcg13%
Colina82.0mg15%
Folat (B9)24.0mcg6%
Niacina (B3)5.8mg36%
Àcid pantotènic (B5)0.7mg14%
Riboflavina (B2)0.3mg22%
Tiamina (B1)0.1mg7%
Vitamina A28.0mcg3%
Vitamina B122.1mcg88%
Vitamina B60.4mg25%
Vitamina C4.5mg5%
Vitamina D0.1mcg1%
Vitamina E0.6mg4%
Vitamina K5.0mcg4%

Minerals

NutrientQuantitat%VRNSemivida
Calci45.0mg5%
Coure180.0mcg20%
Ferro4.2mg23%
Magnesi52.0mg12%
Fòsfor235.0mg34%
Potassi520.0mg11%
Seleni24.0mcg44%
Sodi720.0mg31%
Zinc5.1mg46%

Curri verd tailandès de vedella i albergínia

Nota introductòria


Aquest curri es basa en la contenció: la picantor de la pasta de curri verd, la rodonesa de la llet de coco i el sabor profund de la vedella, equilibrats per la suavitat de l’albergínia. Ha de tenir un gust viu més que no pas pesant, amb un final net i una salsa que s’adhereixi lleugerament a la carn. El plat final ha de mantenir-se melós, aromàtic i precís.

Elements essencials de la recepta


  • Categoria del plat: Curri

  • Cuina o origen: Tailandesa

  • Tipus de plat: Plat principal

  • Rendiment: 1 ració

  • Mida de la ració: 320 g

  • Temps de preparació: 10 minuts

  • Temps de cocció: 20 minuts

  • Temps total: 30 minuts

  • Dificultat: Moderada


    • Equipament


  • Cassó de fons gruixut o paella baixa per saltar, de 24 cm

  • Cullerot petit

  • Cullera resistent a la calor

  • Ganivet esmolat

  • Taula de tallar

  • Bàscula digital


    • Ingredients


    Curri


  • Vedella, polida i tallada a làmines fines: 140 g

  • Llet de coco: 120 g

  • Albergínia, tallada a grills de mida d’un mos: 40 g

  • Pasta de curri verd: 12 g

  • Salsa de peix: 5 g

  • Sucre de palma: 3 g


    • Mètode


  • 1. Poseu la paella a foc mitjà i afegiu-hi la pasta de curri verd. Remeneu constantment durant 1 minut fins que sigui fragant i lleugerament més fosca de color; la pasta ha de desprendre una aroma intensa i herbàcia sense cremar-se.

  • 2. Afegiu 40 g de la llet de coco i coeu-ho durant 1 minut, remenant fins que la pasta s’estovi i la barreja es torni brillant i homogènia.

  • 3. Afegiu la resta de la llet de coco i porteu-la a un bull suau a foc mitjà. Incorporeu-hi el sucre de palma i la salsa de peix, i deixeu-ho coure a foc suau durant 2 minuts fins que la salsa tingui un gust arrodonit, saborós i lleugerament dolç.

  • 4. Afegiu-hi l’albergínia i deixeu-la coure a foc suau de 4 a 5 minuts, girant els trossos una o dues vegades, fins que siguin tendres a les vores però encara mantinguin la forma.

  • 5. Afegiu-hi la vedella en una sola capa i deixeu-la coure suaument de 2 a 3 minuts, remenant només el just per separar les làmines. La vedella ha d’estar just cuita, melosa i encara sucosa; la salsa ha de mantenir-se coherent i cobrint lleugerament.

  • 6. Retireu-ho del foc immediatament. Deixeu reposar el curri durant 1 minut perquè la salsa s’assenti i els sabors s’harmonitzin.


    • Emplatat i servei


    Aboqueu el curri en un bol baix calent, disposant la vedella i l’albergínia de manera que quedin visibles dins la salsa i no pas submergides. Serviu-lo amb la salsa repartida uniformement al voltant dels ingredients, amb la superfície brillant i ben acabada.

    Notes professionals


  • Manteniu un bull suau un cop afegida la vedella; un bull fort endurirà la carn i aclarirà la salsa.

  • El curri ha d’acabar amb un equilibri de salinitat i dolçor, mai punyent ni embafador.

  • L’albergínia ha d’estar tendra però intacta, aportant suavitat sense desfer-se dins la salsa.
    • KetoBaixa en hidrats de carboniSense glutenSense lactisWhole30
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