Time. This is all you need. The meati s cooked at low temperature for 4 hours at least to reach the moist and soft consistence. In my opinion this is one of the best thai-fusion dishes you can have. Your palate will confirm that the wait was undoubtledly worthy.

Serves 6

Ready in 5 hours

1.5 kilo boneless beef (preferably chuck)

2 onions

2 tbs green curry paste (ready or home-made: Green Curry Paste)

2 garlic cloves

1 tbs grated fresh ginger

800 ml coconut milk

300 ml vegetable stock

1 tbs brown sugar

1 stalk of fresh lemongrass

40 grams fresh cilantro

30 grams fresh basil

5 kaffir leaves

2 limes

4 tbs vegetable oil

salt or fish sauce

To serve:

20 grams fresh cilantro

1 stalk of fresh lemongrass

fresh red hot chilli peppers

1 limes

Heat the oil in a big casserole. When hot, put the meat and fry it on both sides at high heat for 5 minutes per side. Take out from the casserole.

In the same oil add the chopped onion, the green curry paste, the chopped garlic and the grated ginger. Fry it for 6 minutes.

Add the coconut milk, sugar and the vegetable stock.

Bring to a boil. Add the kaffir leaves and the meat and let simmer at low heat, covered with a lid, fro 3.30 hours (turn the meat upside down every now and then). The meat should be soft and tender when pressed with a fork – in case it is not cook for a further half hour to one hour.

Slice finely the other lemongrass and the lime (cut each slice into 6 small triangles), set aside.

To serve: Take out the meat and set aside. Filter the sauce in a colander.

Bring back to a boil and add the grated zest and juice of 2 limes, the basil leaves, 1 lemongrass stalk finely sliced and season with salt if need be.

Slice the meat into 2 cm thick slices. Put into the serving plate, top with the sauce and top each plate with the lemongrass, the lime slices, a few frsh cilantro leaves and a red hot chilli pepper.