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Aromatic Beef Braised in Coconut Cream & Ginger

Updated: Feb 22, 2020

by Sebby Holmes from Cook Thai (Kyle Books)

There is nothing more appealing to the home cook than a one-pot wonder, especially on a cold winter’s day when you need something simple that warms the soul! Using coconut cream & fish sauce instead of stock & salt to braise beef produces some seriously amazing results. The trick to this dish is low & slow; let the heat of the oven do all the work.

Serves 2

Cooking time 5-6hrs


400g beef shin, excess fat removed and chopped into 3cm chunks

50ml good-quality olive oil

1 tbsp coarse sea salt

2 sticks lemongrass, bruised

4 kaffir lime leaves, torn

2 long red chillies, bruised

15g Thai shallots, peeled and left whole (or any small, sweet shallot)

20g ginger, peeled and finely julienned

600–700ml coconut cream (enough to submerge the beef)

1 heaped tbsp of tamarind paste

20–25ml fish sauce

1 heaped tbsp soft brown sugar

10g coriander leaves, torn, to garnish

10g Thai sweet basil (or Italian basil), torn, to garnish

steamed jasmine rice, to serve


Massage the olive oil and salt into the beef with your hands to ensure all the meat gets a good coating.

Preheat the oven to 140°C/Fan 120°C/Gas 1.

In a large ovenproof tray, add the beef, lemongrass, kaffir lime leaves, long red chillies, Thai shallots, two-thirds of the ginger, the coconut cream, tamarind paste, fish sauce and sugar.

Check all the ingredients are completely submerged in the coconut cream, then tightly wrap the tray in foil to protect the contents from the direct heat of the oven.

Place the tray on the middle shelf of the oven and cook for 5–6 hours.

Check the beef is cooked properly – you should be able to break up the pieces of meat with a spoon it is so tender.

When you are satisfied the beef is ready, taste the coconut broth to ensure you are happy with the seasoning.

It should be delicately sweet from the coconut cream and moreishly salty from the fish sauce. Add a little more of either if you think necessary.

Serve the stew in bowls topped with the remaining ginger and the coriander and basil. This dish is great served with steamed jasmine rice.

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