Recipe Index

Ingredients

• Spice Paste: 12 dried chilies, rehydrated in boiling water, or 12 large fresh
• 1 small onion, finely chopped
• 5 cloves garlic, minced
• 3 lemongrass stalks, white part only, sliced
• 1 1/2 tbsp fresh galangal, finely chopped
• 1 1/2 tbsp fresh ginger, minced
• 2 tbsp oil (vegetable, canola or peanut oil)
• Curry: 2 lb chuck steak, or other slow cooking beef, cut into 1.6" cubes
• 1 tbsp oil (vegetable, peanut, canola)
• 1 cinnamon stick
• 1/4 tsp clove powder
• 3 star anise
• 1/2 tsp cardamon powder [spelled as displayed]
• 1 lemongrass stick, bottom half of the stick only and smashed
• 14 oz coconut milk (1 standard can)
• 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed
• 4 large kaffir lime leaves (or 6 small), very finely sliced
• 1/3 cup desiccated coconut (finely shredded coconut)
• 1 tbsp brown sugar or grated palm sugar
• 1 1/2 tsp salt

Method

1. Blend the chillies, onion, garlic, lemongrass, galangal, ginger and oil into a paste.
2. Fry the paste in oil in a large pot for 5 minutes until fragrant and darkened.
3. Add the beef, cinnamon, clove, star anise, cardamom and smashed lemongrass and stir to coat.
4. Pour in the coconut milk, add the tamarind and lime leaves and bring to a simmer.
5. Cook uncovered on low heat for about 2 1/2 hours, stirring often, until the beef is tender and the sauce has reduced and darkened.
6. Stir in the toasted desiccated coconut, sugar and salt and cook 10 minutes more. Serve.

Total: 3h 20m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data