Grate the coconut meat, bring to a boil with a quarter of a liter of water, cool and squeeze the coconut shreds in a dishpan, keeping the coconut milk. Remove the peel from the onion and chop it, crush the chili peppers and grind them with the onions and shrimp paste in a hand blender. Cut the meat into not too small cubes. Heat the oil in a wok or large frying pan and sauté the herb mixture for 1 to 2 minutes. Add the meat cubes and brown them in 2 to 3 min. Fold in the ginger powder, salt, sugar and an eighth of a liter of water. Transfer everything to a saucepan and simmer at low temperature with the lid closed until tender, 30 to 40 min. Finally, add the coconut milk and lime juice. Tip: By adding coconut milk and grated coconut, the spiciness of the dish can be softened.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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