Cut the beef into
If you have cooked it so far in a saucepan, transfer the stew to a frying pan or wok, and continue cooking. By now you will have quite a dark, fragrant stew with the oil beginning to separate out from the coconut milk in which the meat has cooked. Cook for a further 20–30 minutes, stirring fairly frequently to stop the stew from catching, until the oil and liquid have almost all been reabsorbed into the meat. Serve with plain boiled rice or rice cooked in coconut milk. This dry stew is, as you might imagine, even better when reheated the next day.
© 1995 Frances Bissell. All rights reserved.