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1
Add a tablespoon or two of oil to a pan large enough for everything.
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2
I used a 11 inch stir-fry pan in the pictures.
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3
Heat on medium high.
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4
Add ground meat to the oil.
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5
chop it up while cooking
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6
chop your garlic, ginger and onion
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7
Once the meat is about half cooked, add the onion, garlic, crushed red pepper and ginger
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8
Stir this all together, stir at least once a minute.
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9
When the onion becomes translucent, add the vinegar, stir for about a minute
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10
Add the tomato paste, give it a quick stir
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11
Add the rest of the dry spices, give it decent stir
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12
Stir for another minute, until the spices are fragrant, you'll smell them.
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13
Then add the coconut milk, don't forget to shake the coconut milk it well first.
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14
If you don't want to use coconut milk, 1 2/3 cups of stock can be used instead.
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15
Stir until it is mixed well, and starts to bubble.
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16
Turn the heat down to low so it is just simmering.
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17
Cover and cook 15 minutes.
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18
A longer cook is ok, it will tighten up the sauce a little, but won't hurt it, it actually can help a little, it's nice to not be tied to a strict time limit on that.
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19
It's ready to serve, we serve over brown rice, but noodles could be used also, or even a flat bread.
