- 3 red chillies (roughly chopped, or use fewer chillies, depending on how hot you like it)
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon white pepper
- 2 sticks lemongrass (outer leaves removed, softer inside chopped finely)
- 5 centimeters ginger (piece, peeled and roughly chopped)
- 1 teaspoon shrimp paste (optional, also it’s generally gluten free, but best to check)
- 3 teaspoons fish sauce (make sure it’s a gluten free brand if needed)
- 1 bunch fresh coriander (/cilantro stalks you’ll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh)
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons cornflour (cornstarch)
- 1 kilogram braising beef (chopped into chunks)
- 1/4 teaspoon freshly ground black pepper
- 400 milliliters beef stock
- 400 milliliters coconut milk (it’s usually gluten free, but double check)
- 2 potatoes (large red or white, peeled and chopped into chunks)
- fresh coriander (Chopped, /cilantro)
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