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Tajski zeleni curry z govedino in jajčevci

Tajski zeleni curry z govedino in jajčevci
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 320 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 515 kcal
26% DV
Skupne maščobe 41.0g
63% DV
Enkrat nenasičene maščobe9.5g
Večkrat nenasičene maščobe1.2g
Nasičene maščobe28.0g
Trans maščobe0.8g
Skupni ogljikovi hidrati 14.0g
5% DV
Prehranske vlaknine3.0g
Škrob6.0g
Sladkorji5.0g
Beljakovine 24.0g
48% DV
Živalske beljakovine24.0g

O tem

Bogat tajski zeleni curry na osnovi kokosovega mleka z govedino in jajčevci. Vsebuje zmerno količino beljakovin, malo do zmerno količino ogljikovih hidratov ter veliko maščob, predvsem iz kokosovega mleka.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin4.0mcg13%
Holin82.0mg15%
Folna kislina24.0mcg6%
Niacin5.8mg36%
Pantotenska kislina0.7mg14%
Riboflavin0.3mg22%
Tiamin0.1mg7%
Vitamin A28.0mcg3%
Vitamin B122.1mcg88%
Vitamin B60.4mg25%
Vitamin C4.5mg5%
Vitamin D0.1mcg1%
Vitamin E0.6mg4%
Vitamin K5.0mcg4%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij45.0mg5%
Baker180.0mcg20%
Železo4.2mg23%
Magnezij52.0mg12%
Fosfor235.0mg34%
Kalij520.0mg11%
Selen24.0mcg44%
Natrij720.0mg31%
Cink5.1mg46%

Tajski zeleni kari z govedino in jajčevcem

Uvodna opomba


Ta kari temelji na zadržanosti: ostrina zelene kari paste, zaokroženost kokosovega mleka in globoka mesnatost govedine se uravnotežijo z mehkobo jajčevca. Okus mora biti živahen, ne težak, s čistim zaključkom in omako, ki se mesa rahlo oprime. Končna jed mora ostati voljna, aromatična in natančno uravnotežena.

Osnovne informacije o receptu


  • Kategorija jedi: Kari

  • Kuhinja ali izvor: Tajska

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 320 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 20 minut

  • Skupni čas: 30 minut

  • Zahtevnost: Srednja


    • Oprema


  • Težja kozica ali plitva ponev za sotiranje, 24 cm

  • Majhna zajemalka

  • Žlica, odporna na vročino

  • Oster nož

  • Rezalna deska

  • Digitalna tehtnica


    • Sestavine


    Kari


  • Govedina, očiščena in narezana na tanke rezine: 140 g

  • Kokosovo mleko: 120 g

  • Jajčevec, narezan na krhlje za en grižljaj: 40 g

  • Zelena kari pasta: 12 g

  • Ribja omaka: 5 g

  • Palmov sladkor: 3 g


    • Postopek


  • 1. Ponev postavite na srednji ogenj in dodajte zeleno kari pasto. Neprestano mešajte 1 minuto, da zadiši in nekoliko potemni; pasta mora sprostiti ostro, zeliščno aromo, ne da bi se zažgala.

  • 2. Dodajte 40 g kokosovega mleka in kuhajte 1 minuto, med mešanjem, dokler se pasta ne zrahlja in zmes ne postane sijoča in enotna.

  • 3. Dodajte preostalo kokosovo mleko in na srednjem ognju segrejte do rahlega vrenja. Vmešajte palmov sladkor in ribjo omako, nato kuhajte 2 minuti, da omaka dobi zaokrožen, poln in rahlo sladek okus.

  • 4. Dodajte jajčevec in rahlo kuhajte 4 do 5 minut, kose enkrat ali dvakrat obrnite, dokler niso na robovih mehki, a še vedno ohranijo obliko.

  • 5. Dodajte govedino v eni plasti in nežno kuhajte 2 do 3 minute, mešajte le toliko, da se rezine ločijo. Govedina mora biti ravno prav kuhana, voljna in še vedno sočna; omaka pa mora ostati povezana in rahlo oprijemljiva.

  • 6. Takoj odstavite z ognja. Kari pustite stati 1 minuto, da se omaka umiri in se okusi uskladijo.


    • Serviranje in postrežba


    Kari nadevajte v ogreto plitvo skledo, pri tem govedino in jajčevec razporedite tako, da sta v omaki jasno vidna in ne potopljena. Postrezite z omako, enakomerno razporejeno okoli sestavin, s sijočo in urejeno površino.

    Profesionalne opombe


  • Ko dodate govedino, naj bo vrenje zelo nežno; močno vretje bo meso utrdilo in omako razredčilo.

  • Kari mora imeti na koncu uravnoteženo slanost in sladkost, nikoli ne sme biti oster ali osladen.

  • Jajčevec mora biti mehak, vendar cel, tako da prispeva mehkobo, ne da bi razpadel v omako.
    • KetoZ malo ogljikovih hidratovBrez glutenaBrez mlečnih izdelkovWhole30
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