About this recipe: This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
I made this in a slow cooker by reducing the amount of dessicated coconut to 50g, and only adding 100 ml of water, cooked it for about 8 hours . Very pleased with the outcome. - 07 Nov 2012
Ok so I've made this twice in one week because I burned the first batch slightly in the pressure cooker. But it still tasted good. So I made it again. This time I added 4/5 garlic, 6 lemongrass stalks, 250grams of shallots and I shook at the seeds out the dry chillies. I also reduced the amount of desiccated coconut because my partner didn't like the texture. So I browned it then crushed it all, just like I did with the other ingredients and added them all together. I also got a small tin of coconut milk, so there was about 550ml instead of 400ml!!! I followed the cooking instructions as said and cooked it all in a non stick pot after I had browned the meat in a frying pan. I think if you do this it will be the bomb!!! It certainly was for us!!! - 01 Jun 2016
I was really looking forward to making this dish but after spending a fortune on all the ingredients I was so disappointed. The main taste was coconut, a bit to much in my opinion. No one ate this in the end and it ended up in the bin. Won't be making this again. - 23 Jan 2012