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 1/2pounds 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.

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.