malaysian

Pineapple Beef Curry with Thin Rice Noodles

Name: Pineapple Beef Curry with Thin Rice Noodles
Yield: 1 serving
Cuisine: malaysian
Ingredients: 96 g beef chuck, thinly sliced; 51 g rice vermicelli, dry; 79 g pineapple, diced; 57 g coconut milk; 12 g red curry paste; 5 g vegetable oil; 6 g fish sauce; 9 g lime juice; 68 g water

This simmered dish pairs beef chuck, thinly sliced with rice vermicelli, dry, pineapple, diced and red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

54 g Carbohydrates

33 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

96g beef chuck, thinly sliced 240 kcal
51g rice vermicelli, dry 189 kcal
79g pineapple, diced 40 kcal
57g coconut milk 112 kcal
12g red curry paste 22 kcal
5g vegetable oil 44 kcal
6g fish sauce 2 kcal
9g lime juice 3 kcal
68g water 0 kcal

Cooking instructions

rice vermicelliwater
Soak rice vermicelli in warm water until soft, then drain.
red curry pastevegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add curry paste and cook 1 minute until aromatic.
beef chuckcoconut milkwater
Add beef and stir to coat. Pour in coconut milk and 120 g water; simmer 10 minutes, stirring occasionally.
pineapplered curry paste
Add pineapple and simmer 3 minutes to lightly soften and perfume the curry.
rice vermicellired curry pastefish saucelime juice
Stir in fish sauce and lime juice. Serve the curry over the drained vermicelli.