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