Beef Braised in Coconut Milk

1. finely chop garlic, ginger, chilies, chili spice, lime juice and zest in a chopper, or chop by hand and mix.

Heat oil in a deep frying pan (with a suitable lid). Add the spice paste and sauté until the mixture is fragrant, 2 min. Add the meat and brown, turn to the other side and stir again so that the meat is coated with the herb mixture.

2. extinguish with coconut milk, let it boil once, reduce heat and put the lid on. Simmer quietly over very low heat ( really low heat, only a few bubbles may break the surface). Simmer on low heat for 2 hours until meat is tender. Stir occasionally and again. 4.

Now remove the lid and cook the sauce vigorously over higher heat until it is thick and caramel colored. Stir so that nothing burns. Season with salt and serve with long grain rice.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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