Heat 3 tablespoons of oil and stew the onion in it on low heat. Add the broth and boil a little, then puree and leave it aside. Fry the chopped ginger, chili pepper and meat in the remaining oil. Add the coconut milk (coconut flour dissolved in milk), the other spices and salt.
Boil for about 5 minutes, add the onion paste and boil uncovered. Serve with the rice.