Cut meat into 2 cm cubes.
Roast chiles, coriander and shrimp paste in a wok or a coated frying pan without oil until they are very fragrant.
Then blend with ginger, lemongrass and garlic in a hand mixer or mortar until smooth.
Heat oil, fry onion until brown, move to the edge of the pan, and fry the spice paste for 2-3 min. Add the remaining spices, bay leaves and water (1). Stir-fry gently until the liquid has evaporated.
Add meat, turn to the other side in the herb mixture. Add coconut cream, peanut butter and water (2). Cover and simmer at low temperature for 90 to 105 min, stirring occasionally.
Melt tamarind concentrate or vinegar in 3-4 tbsp sauce and fold into dish, season with sugar and fish sauce to taste. Continue to simmer on low heat for 5-6 min!
Serve with long grain rice.
You keep ground Thai ginger (kha) in Asian stores under the name Laos powder.
97)
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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