Warming up on chilly days and nights can’t get better than by enjoying a delicious meal. This spicy beef and coconut stew is just perfect. The chilies and ginger give off generous heat, and the creamy sauce is sure to please.
A no-fuss rustic dish. What nationality is it? Well, it can be Southeast Asian but it can also be Caribbean. Does it really matter? Isn’t the gustatory pleasure that’s important?
A slow cooker is ideal for cooking this dish to allow the meat to slowly but surely soak up the richness of the coconut cream. If you make it on the stovetop, be sure to stir occasionally and to check the amount of remaining liquid.
Spicy Beef and Coconut Stew
- Slow cooker
- 800 grams stewing beef (I suggest chuck, brisket, crest, boneless shank or short ribs)
- 6 to 8 finger chilies
- 1 two-inch knob ginger
- 8 cloves garlic
- 1 large onion
- 2 400ml cans coconut cream (make sure it's coconut cream and not coconut milk)
- Asian fish sauce
- sliced chili
- Cut the beef into one-inch cubes.
- Thinly slice the chilies.
- Peel and chop the ginger.
- Peel and minced the garlic.
- Peel the onion and roughly chop.
- Pour the coconut cream into the slow cooker.
- Stir in two tablespoons fish sauce.
- Drop in the beef, chilies, ginger, garlic and onion, and stir.
- Cover and cook on HIGH for two hours.
- Turn down to heat to LOW and cook for another four hours or until the beef is fork tender.
- Taste the sauce, add more fish sauce if needed, stir and cook for another ten minutes to allow the flavors to blend.
- Serve in a bowl or bowls sprinkled with sliced chili and torn cilantro.