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Thai green curry na may baka at talong

Thai green curry na may baka at talong
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Nutrition Facts

Bawat serving na 320g

% Daily Value batay sa 2000 kcal na diyeta

Calories 515 kcal
26% DV
Kabuuang Taba 41.0g
63% DV
Monounsaturated Fat9.5g
Polyunsaturated Fat1.2g
Saturated Fat28.0g
Trans Fat0.8g
Kabuuang Carbohydrate 14.0g
5% DV
Hibla3.0g
Almirol6.0g
Asukal5.0g
Protina 24.0g
48% DV
Protina ng Hayop24.0g

Tungkol dito

Isang malinamnam at masaganang Thai green curry na gawa sa gata, baka, at talong. Katamtaman ang protina, mababa hanggang katamtaman ang carbs, at mataas ang fat na pangunahing mula sa gata.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)4.0mcg13%
Choline82.0mg15%
Folate (B9)24.0mcg6%
Niacin (B3)5.8mg36%
Pantothenic Acid (B5)0.7mg14%
Riboflavin (B2)0.3mg22%
Tiamina (B1)0.1mg7%
Bitamina A28.0mcg3%
Bitamina B122.1mcg88%
Bitamina B60.4mg25%
Bitamina C4.5mg5%
Bitamina D0.1mcg1%
Bitamina E0.6mg4%
Bitamina K5.0mcg4%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum45.0mg5%
Tanso180.0mcg20%
Bakal4.2mg23%
Magnesiyo52.0mg12%
Posporus235.0mg34%
Potasyo520.0mg11%
Selenium24.0mcg44%
Sodyum720.0mg31%
Sink5.1mg46%

Thai Green Curry ng Baka at Talong

Paunang tala


Ang curry na ito ay nakabatay sa pagpipigil: ang anghang ng green curry paste, ang bilog na linamnam ng gata, at ang malalim na malasang lasa ng baka ay binabalanse ng lambot ng talong. Dapat itong malasahan na matingkad sa halip na mabigat, may malinis na pagtatapos at sarsa na bahagyang kumakapit sa karne. Ang huling putahe ay dapat manatiling malambot, mabango, at tiyak.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Curry

  • Lutuin o pinagmulan: Thai

  • Uri ng kurso: Pangunahing putahe

  • Yield: 1 serving

  • Laki ng serving: 320 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 20 minuto

  • Kabuuang oras: 30 minuto

  • Antas ng hirap: Katamtaman


    • Kagamitan


  • Mabigat na saucepan o mababaw na sauté pan, 24 cm

  • Maliit na sandok

  • Kutsarang hindi tinatablan ng init

  • Matalas na kutsilyo

  • Sangkalan

  • Digital na timbangan


    • Mga sangkap


    Curry


  • Baka, tinanggalan ng sobrang taba at hiniwa nang maninipis: 140 g

  • Gata: 120 g

  • Talong, hiniwa sa mga pirasong kasya sa isang subo: 40 g

  • Green curry paste: 12 g

  • Fish sauce: 5 g

  • Asukal na palma: 3 g


    • Paraan


  • 1. Ilagay ang kawali sa katamtamang init at idagdag ang green curry paste. Haluin nang tuloy-tuloy sa loob ng 1 minuto hanggang maging mabango at bahagyang mas maitim ang kulay; dapat maglabas ang paste ng matalas at mala-damong aroma nang hindi nasusunog.

  • 2. Idagdag ang 40 g ng gata at lutuin sa loob ng 1 minuto, hinahalo hanggang lumuwag ang paste at maging makintab at magkakaisa ang timpla.

  • 3. Idagdag ang natitirang gata at pakuluin nang marahan sa katamtamang init. Ihalo ang asukal na palma at fish sauce, saka pakuluin nang marahan sa loob ng 2 minuto hanggang ang sarsa ay malasahang bilugan, malasa, at bahagyang matamis.

  • 4. Idagdag ang talong at pakuluin nang marahan sa loob ng 4 hanggang 5 minuto, baligtarin ang mga piraso nang minsan o dalawang beses, hanggang lumambot ang mga gilid ngunit nananatili pa rin ang hugis.

  • 5. Idagdag ang baka sa isang patong lamang at pakuluin nang marahan sa loob ng 2 hanggang 3 minuto, hinahalo nang sapat lamang upang maghiwa-hiwalay ang mga hiwa. Dapat ay luto lang ang baka, malambot, at mamasa-masa pa rin; ang sarsa ay dapat manatiling buo at bahagyang bumabalot.

  • 6. Alisin agad sa init. Hayaang magpahinga ang curry sa loob ng 1 minuto upang humupa ang sarsa at magsanib ang mga lasa.


    • Pagplating at paghahain


    Isandok ang curry sa isang mainit na mababaw na mangkok, inaayos ang baka at talong upang malinaw na makita ang mga ito sa sarsa sa halip na lubog. Ihain na ang sarsa ay pantay na nakapalibot sa mga sangkap, at ang ibabaw ay makintab at maayos.

    Mga propesyonal na tala


  • Panatilihing marahan ang pagkulo kapag naidagdag na ang baka; ang malakas na pagkulo ay magpapatigas sa karne at magpapalabnaw sa sarsa.

  • Dapat magtapos ang curry na may balanseng alat at tamis, hindi kailanman matalas o nakakaumay.

  • Dapat malambot ngunit buo pa rin ang talong, na nagbibigay ng lambot nang hindi nadudurog sa sarsa.
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