Ingredients

  • 2 hot dried red chilies
  • 3 garlic cloves, peeled
  • 1 1-inch piece ginger, peeled and roughly chopped
  • 1 tablespoon chili powder
  • Juice and zest of 2 limes, or 2 tablespoons rice or other mild vinegar
  • 2 tablespoons corn, grapeseed or other neutral oil
  • 1 ½ pounds beef, preferably chuck, cut into 1-inch cubes
  • 2 cups coconut milk (or 1 can, about 1 1/2 cups, plus 1/2 cup water)
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      462 calories; 32 grams fat; 24 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 39 grams protein; 107 milligrams cholesterol; 208 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
  2. Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
  3. Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
  4. Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

1 hour 30 minutes

Dining and Cooking