Spicy Coconut Beef

Ingredients

• 200g - Beef (topside or skirt cut into 1 inch chunks)
• 2 - Shallots (sliced)
• 2tbsp - Ginger (chopped fine)
• 2 - Garlic cloves (crushed and finally chopped)
• 2 - Lemongrass stalks
• 2 - Chillies (chopped)
• 1/2 cup - Chaokoh Chaokoh Coconut Milk
• 3 - Limeleaves
• 3tbsp - Dessicated coconut
• 1tbsp - Red Drago Red Drago Palm Sugar
• 1tbsp - Squid Squid Brand Fish Sauce (glass bottle)
• - Groundnut oil for frying

Directions

Created by Max Piao for the Chang Beer Good Food Guide, these dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated.

For a complete list of recipes visit www.changbeer.com

METHOD: Brown off beef in heavy saucepan. Add shallots, ginger, lemongrass, chilis & garlic, fry for a few minutes before adding spices, coconut milk, fish sauce & tamarind water.
Cook uncovered on a medium heat for 1/2 hour before adding remaining ingredients and simmering on a low heat for a further 1 1/2 hours stirring often until the beef is tender and sauce has reduced to a dry consistency.