Heat a little oil in a casserole and brown the meat in portions. Remove from the pan and put aside.
Put some more oil in the pan and gently fry the garlic, the onion until transparent. Add the spices (coriander, cumin, turmeric), the chili powder, the ginger, curry paste and prawn paste and cook for a few minutes.
Return the meat to the casserole and stir well to mix the flavours.
Glaze with bouillon and coconut milk, bring to the boil. Turn down the heat, add the lime leaves and the lemongrass stalk to the pan.
Leave to simmer without a lid for around 1 to 2 hours.
Prepare the Belgian fries according to the instructions on the packaging OR deep fry the Belgian fries ± 5 minutes until golden brown at 170 °C.