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Kaeng Sai Mai Rong Hai
beef curry

6 cloves garlic
1 shallot
4 tbsp red curry paste
225 ml coconut milk
5 red rawits (small chilies)
7 cm ginger
2 tbsp nam pla (fish sauce)
sugar to taste
225 ml beef stock
250 ml beef
225 gr broccoli
5 tbsp oil

Cut the garlic and the shallot thinly. Grate the ginger and slice the rawits and the lime leaves fine. Cut the meat into thin slices and the broccoli into small florets. Heat in a wok 2 tbsp oil and fry the garlic and the shallots for 5 minutes. Then add the pasta and fry it for 3 minutes. Add the  coconut milk and stir until the paste is dissolved. Add the rawits, the sugar and the nam pla and let it simmer for 1 minute. Heat in a skillet the remaining oil and fry the meat for 10 minutes. Add the meat and the stock to the sauce and let it simmer for 30 minutes. Then add the broccoli  and cook it until the broccilis done then serve

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