Curry beef with mango, eggplant, potato and coconut sauce is one of many delicious recipes from Khmer Krom. My dad’s grand uncle who was an excellent cook told my dad that back in the old time, they made this soup with water buffalo meat, and the mango was added to tenderize tough water buffalo meat.
Beef Curry with Mango
Curry beef with mango, eggplant, potato and coconut sauce is one of many delicious recipes from Khmer Krom. My dad’s grand uncle who was an excellent cook told my dad that back in the old time, they made this soup with water buffalo meat, and the mango was added to tenderize tough water buffalo meat.
2
servings30
minutes40
minutes1207
kcal1
hour10
minutesIngredients
1 -1/2 lbs (675 gram) of Beef chuck or beef stew, cut chunks bite sizes
1 Tablespoon soy sauce
1 Tablespoon fish sauce
1 Tablespoon sugar
1 Teaspoon of paprika
2 Tablespoons curry powder
1 Teaspoon of salt
1/4 Teaspoon of black pepper
2 Tablespoons vegetable oil
3 Cloves garlic, minced
1 Yellow onion, sliced
1/4 Cup fresh or frozen minced lemon grass
2 Kaffir lime leaf
1 Cup coconut milk
4 Cups water
2 Large white potatoes, peeled and cut chunks
2 Asian eggplant, peeled and sliced thin
2 green or ripe mango peeled, seeded and sliced chunks
Directions
- In a large bowl, put beef with soy sauce, fish sauce, sugar, paprika, curry powder, salt and black pepper. Mix well and set it a side.
- Pre-heat a soup pot.
- When soup pot is hot, add oil, garlic, onion and lemon grass. stirs well.
- Put marinated beef, kaffir lime leaf, coconut milk and water, stirs well, simmering till meat tender.
- Add potato and eggplant, cook till potato tender.
- Add mango, cook till soup bubbling.
Recipe Video
Notes
- Serve hot with rice, noodles or with hot bread.
Nutrition Facts
- Serving Size: 2g
- Calories: 1207kcal
- Fat: 65g
- Saturated Fat: 36g
- Cholesterol: 302mg
- Sodium: 2571mg
- Carbohydrates: 50g
- Fiber: 9g
- Sugar: 36g
- Protein: 109g
