Thai beef ragout with lime, chile and coconut milk

Ingredients for Thai beef ragout with lime, chile and coconut milk

Instructions for Thai beef ragout with lime, chile and coconut milk

To prepare the Thai beef ragout with lime, chile and coconut milk recipe, please follow these instructions:

Cut the tomatoes into coarse tern. Cut the meat into thin strips, pour 2 tablespoons of oil into a thick pot and put them over the heat. When the oil starts smoking, spread the meat strips for a couple of minutes. Put the tomatoes in, stir and spat up if necessary. With a little water so it covers the meat. Let it simmer under cover for approx. 45 minutes. Chop ginger and garlic nicely. Dip chili and remove the seeds. Cut leek, fennel, pepper and carrot into fine strips. Carefully wash the lime and tear the skull on a grater. Squeeze the juice out of the fruit. Pick the coriander leaves and rinse them. Heat the oil in a saucepan and season ginger, garlic and chili for a few minutes. Add the vegetables and let it swim for a few more minutes. Pour the coconut milk and let it boil. Add the bowl of glue shale, lime juice and coriander. The jasmine rice is cooked as indicated on the packaging. Then bring the meat over to the pan for the vegetables, season with salt and serve the dish with the rice.