Little Spice Jar · by Marzia★ 5.0 (9)
Thai Beef and Potato Curry
NUTRITION · PER SERVING40M COOK
CAL 31%·PRO 42%
CARBS 25G16% OF CAL
4G FIBER12G OTHER10G TOTAL SUGAR
FAT 50G74% OF CAL
30G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm Thai beef curry with potatoes, coconut milk, and tamarind in the instant pot. Aromatic and quick, served over rice or noodles.
mainthaicurrybeef🥘 pressure cookerdairy freegluten free
View the full recipe on Little Spice Jar →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon coconut oil
- 1 ½ lbs. beef chuck (trimmed and cut into 2-inch cubes)
- 1 large onion (large diced)
- ⅓ cup prepared massaman curry paste*
- 1 lb. russet potatoes (cut into 2-inch cubes)
- 2 15-ounce cans full fat coconut milk
- ½ cup beef broth
- 2 bay leaves
- 3 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- ¼ cup crushed peanuts
At a glance
PER SERVING · TIME 40M
CAL 31%·PRO 42%
CARBS 25G16% OF CAL
4G FIBER12G OTHER10G TOTAL SUGAR
FAT 50G74% OF CAL
30G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 540mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 833mg
- Calcium
- 38mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 540MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.