Take ¼ part of the coconut milk and pour into a cooking pan.

Apply low heat and cook and stir until the coconut milk starts to curdle (forms latik) and releases oil.

Add-in the garlic and onion and cook until the onion becomes soft and aromatic.

Add-in the carabeef and cook until it releases liquid.

Continue to simmer in medium heat until the liquid partially reduces.

Pour-in the beef broth (or water), just enough to cover the meat.

Apply low heat and continue to simmer until the meat becomes tender (you may add more broth as needed).

Once meat is tender, add-in the green papaya and continue to cook until cooked through.

Add-in the sugar, vinegar, green chilis, then season with salt and pepper.

Pour-in the remaining coconut milk and simmer in low heat until the liquid is reduced and thickened.

Taste and add salt and pepper if needed. You may also remove excess oil at the top.