1 cup grated coconut
3 mediums onion - chopped
4 cm fresh ginger - sliced
6 cloves garlic - sliced
4 stalks lemon grass - trimmed - sliced
1 tbsp dried chili flakes
2-3 tbsp water
1 kg beef - trimmed, cut into 3 cm cubes
400 ml coconut milk
2 cups water - extra
2 tsp salt
2 tsp sugar
4 kaffir lime leaves - torn
1 tbsp lemon juice
steamed riced to serve
extra kaffir lime leaves - sliced red chili to garnish
Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.
Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.
Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to the boil; than simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.
Add reserved coconut, lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.
Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.
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