From WearenotMartha.com, via a Mark Bittman post from February 2010
3 fresh red chiles
3 garlic cloves
1 1-inch piece of ginger, peeled & roughly chopped
1 tablespoon chili powder
juice & zest of 2 limes, (or 2 tablespoons rice vinegar)
2 tablespoons neutral oil, I used vegetable
1 1/2 lbs beef chuck, cut into 1 inch cubes
1 can (13.5 oz.) coconut milk
salt to taste
I added a dash (1/2 tablespoon) of rice vinegar here as well beacause I did not render a whole lot of juice from my two limes. Mince and scrape the sides down until you have a paste.
Add beef & cook, stirring occasionally until browned and covered with the spice paste.
Add the coconut milk to the skillet and bring to a boil.
Put a cover on the skillet or dutch oven and turn heat to low and continue to cook for 2 hours. You could also then transfer this to a 250 degree F oven. Which, if your stovetop is as finicky as mine and the flame goes out if someone walks by too fast, this is your best bet.
Season with salt, and serve atop brown rice or with whatever you choose.