Beef with Coconut
Beef with Coconut
Get this quick and easy Thai beef recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 2 hours 10 minutes
  • Yield 4 servings
  • 800 grams Beef feather-blade, cut into 2cm cubes, wash and pat dry
  • 800 millilitres Coconut milk
  • 3 Lemongrass stalks, smashed and bruised
  • 2 birds eye Chillies, pricked with a fork
  • 500 millilitres Beef stock
  • 1 tablespoon soy sauce
  • 2 tablespoons Fish sauce
  • 4 tablespoons oil
  • 20 Thai shallots, peeled and thinly sliced
  • 6 cloves Garlic thinly sliced
  • 3 tablespoons grated Ginger
  • 3 red finger Chillies deseeded and 2 roughly chopped and 1 cut into julienned for garnishing
  • 4 tablespoons toasted Coconut reserving
  • 1 tablespoon for garnish
  • 3 tablespoons vegetable oil
  • 1 tablespoon Palm sugar
  • 2 tablespoons Fish sauce
  • 2 tablespoons crispy fried shallots
  1. Preheat the oven to 160C. To the casserole dish, add coconut milk, all the beef, lemongrass, birds eye chilli, beef stock and soy sauce
  2. Bring to a simmer over the hob then put into the oven for at least two hours until the meat is tender.
  3. In the meantime, pound together the thai shallots, garlic, ginger, the 2 roughly chopped chillies and 3 tablespoons of toasted coconut into a fine paste and set aside
  4. Once the meat is tender, add the fish sauce. Cook for a couple of minutes and then transfer the meat mixture into a mixing bowl. Wipe over the casserole dish and add the oil. Bring the oil to the heat over a medium heat and add the shallot paste prepared earlier. Continue to stir fry until the paste turns to a golden brown and the oil comes to the surface. Now gently pour the beef mixture back into the pan. Simmer for a few minutes and garnish with the remaining tablespoon of toasted coconut, julienned red chillies and fried shallots

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