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“This is a lovely asian beef stew.It is meant to be a dry stew but If you want a runny sauce then top up coconut milk during cooking. I add a small tub of cream at the end to make it extra rich. It is always a big hit at dinner parties I also usually stew the beef for around 4 hours so it is melt in your mouth.”
3hrs 15mins

Ingredients Nutrition


  1. Blend all ingredients for paste with 60ml of coconut milk until smooth.
  2. Put remaining coconut milk in a large saucepan or wok.
  3. Add the meat (cover completely with the coconut milk).
  4. Add the paste from the blender & the rest of the ingredients.
  5. Stir & cook on a medium heat uncovered, simmering for 2 hours.
  6. Cook for a further 30 minutes, stirring frequently as the coconut milk becomes oily.
  7. When thick & brown, stir all the time for approximately 15 minutes until the oil has almost disappeared, absorbed by the meat.

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