Add a tablespoon or two of oil to a pan large enough for everything. I used a 11 inch stir-fry pan in the pictures. Heat on medium high.
Add ground meat to the oil. chop it up while cooking
Chop your garlic, ginger and onion
Once the meat is about half cooked, add the onion, garlic, crushed red pepper and ginger
Stir this all together, stir at least once a minute.
When the onion becomes translucent, add the vinegar, stir for about a minute
Add the tomato paste, give it a quick stir
Add the rest of the dry spices, give it decent stir
Stir for another minute, until the spices are fragrant, you'll smell them. Then add the coconut milk, don't forget to shake the coconut milk well first. If you don't want to use coconut milk, 1 2/3 cups of stock can be used instead.
Stir until it is mixed well, and starts to bubble.
Turn the heat down to low so it is just simmering.
Cover and cook 15 minutes.
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.
It's ready to serve, we serve over brown rice, but noodles could be used also, or even a flat bread.
