Clean fat and nerve meat and cut it to small dice. Mix the onion and garlic in the blender until creamy,, adding water if necessary.
Heat coconut milk in a large casserole; bring to the boil, reduce the heat to medium heat and let it cook, uncovered, stirring occasionally until halved and fat has been disenged; watch it doesn't get dark.
Add coriander. the fennel, the cumin and the nails, remove well and let it cook 1 minute. Put the meat on and cook 2 minutes until it changes color.
Add onion mixture, the chilli, lemongrass, juice and sugar. Cook, uncovered, over medium heat until the liquid is reduced and the mixture thickens. Re-move often so it doesn't stick.
Let it continue cooking until the coconut milk oil rises back to the surface, allowing curry to develop color and flavor, The dish requires constant attention during this phase so that it does not burn. The curry will be cooking when it gets brown and dry.
Like most curry dishes, this one also wins prepared in advance. Prepare it 2 o 3 days before and store it in the fridge. Warm it up slowly.
Curry dishes can also be frozen; once cooled in the fridge, store them in a labeled container in the freezer for 1 month.
Variation: so it doesn't turn out so spicy, remove seeds from chillies.
Recipes easy to https://recetasdecocinafaciles.NET /