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Kari Hijau Thai Daging dan Terung

Kari Hijau Thai Daging dan Terung
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Fakta Pemakanan

Setiap hidangan 320g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 515 kcal
26% DV
Jumlah Lemak 41.0g
63% DV
Lemak Mono Tak Tepu9.5g
Lemak Poli Tak Tepu1.2g
Lemak Tepu28.0g
Lemak Trans0.8g
Jumlah Karbohidrat 14.0g
5% DV
Serat3.0g
Kanji6.0g
Jumlah Gula5.0g
Protein 24.0g
48% DV
Protein Haiwan24.0g

Tentang

Kari hijau berasaskan santan yang kaya dengan daging dan terung. Mengandungi protein sederhana, karbohidrat rendah hingga sederhana, serta lemak tinggi yang kebanyakannya datang daripada santan.

Bahan-bahan

Vitamin & Mineral

Vitamin

NutrienJumlahDV%Separuh hayat
Biotin (B7)4.0mcg13%
Kolina82.0mg15%
Folat (B9)24.0mcg6%
Niasin (B3)5.8mg36%
Asid Pantotenik (B5)0.7mg14%
Riboflavin (B2)0.3mg22%
Tiamina (B1)0.1mg7%
Vitamin A28.0mcg3%
Vitamin B122.1mcg88%
Vitamin B60.4mg25%
Vitamin C4.5mg5%
Vitamin D0.1mcg1%
Vitamin E0.6mg4%
Vitamin K5.0mcg4%

Mineral

NutrienJumlahDV%Separuh hayat
Kalsium45.0mg5%
Kuprum180.0mcg20%
Zat Besi4.2mg23%
Magnesium52.0mg12%
Fosforus235.0mg34%
Kalium520.0mg11%
Selenium24.0mcg44%
Natrium720.0mg31%
Zink5.1mg46%

Kari Hijau Thai Daging dan Terung

Nota pengenalan


Kari ini dibina atas prinsip kesederhanaan: kepedasan pes kari hijau, kelembutan santan, dan kelazatan mendalam daging lembu diseimbangkan oleh tekstur lembut terung. Rasanya harus segar dan menyerlah, bukan berat, dengan kemasan rasa yang bersih dan kuah yang menyalut daging secara ringan. Hidangan akhir mesti kekal lembut, harum, dan tepat.

Asas resipi


  • Kategori hidangan: Kari

  • Masakan atau asal: Thai

  • Jenis sajian: Hidangan utama

  • Hasil: 1 hidangan

  • Saiz hidangan: 320 g

  • Masa penyediaan: 10 minit

  • Masa memasak: 20 minit

  • Jumlah masa: 30 minit

  • Tahap kesukaran: Sederhana


    • Peralatan


  • Periuk berat atau kuali sauté cetek, 24 cm

  • Senduk kecil

  • Sudu tahan haba

  • Pisau tajam

  • Papan pemotong

  • Penimbang digital


    • Bahan-bahan


    Kari


  • Daging lembu, dibuang urat dan dipotong nipis: 140 g

  • Santan: 120 g

  • Terung, dipotong kepada baji saiz suapan: 40 g

  • Pes kari hijau: 12 g

  • Sos ikan: 5 g

  • Gula melaka: 3 g


    • Kaedah


  • 1. Letakkan kuali di atas api sederhana dan masukkan pes kari hijau. Kacau berterusan selama 1 minit hingga harum dan warnanya sedikit lebih gelap; pes harus mengeluarkan aroma herba yang tajam tanpa hangus.

  • 2. Masukkan 40 g santan dan masak selama 1 minit, sambil dikacau hingga pes menjadi longgar dan campuran kelihatan berkilat serta sebati.

  • 3. Masukkan baki santan dan biarkan mendidih perlahan di atas api sederhana. Kacau masuk gula melaka dan sos ikan, kemudian reneh selama 2 minit hingga kuah terasa seimbang, berperisa, dan sedikit manis.

  • 4. Masukkan terung dan reneh selama 4 hingga 5 minit, balikkan kepingan sekali atau dua kali, hingga lembut di bahagian tepi tetapi masih mengekalkan bentuknya.

  • 5. Masukkan daging lembu dalam satu lapisan dan reneh perlahan selama 2 hingga 3 minit, kacau sekadar untuk memisahkan hirisan. Daging harus baru masak sepenuhnya, lembut, dan masih berjus; kuah harus kekal sekata dan menyalut ringan.

  • 6. Angkat dari api serta-merta. Biarkan kari berehat selama 1 minit supaya kuah menjadi stabil dan rasa-rasa menyatu.


    • Penyajian dan hidang


    Sendukkan kari ke dalam mangkuk cetek yang hangat, susun daging lembu dan terung supaya kelihatan jelas di dalam kuah dan bukan tenggelam sepenuhnya. Hidangkan dengan kuah yang berkumpul sekata di sekeliling bahan, permukaannya berkilat dan kemas.

    Nota profesional


  • Kekalkan renehan perlahan selepas daging dimasukkan; didihan kuat akan mengeraskan daging dan mencairkan kuah.

  • Kari harus berakhir dengan keseimbangan masin dan manis, tidak sekali-kali terlalu tajam atau memuakkan.

  • Terung mesti lembut tetapi masih utuh, memberikan kelembutan tanpa hancur ke dalam kuah.
    • KetoRendah karbohidratBebas glutenBebas tenusuWhole30
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