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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.”
READY IN:
3hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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