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Ingredients
Method
- 1.2kg beef chuck, cut into 4cm cubes
- 6 shallots, peeled
- 6 garlic cloves
- 4cm piece ginger
- 4cm piece galangal
- 6 dried long red chillies, soaked in hot water
- 2 lemongrass stalks, bruised
- 2 tbsp vegetable oil
- 800ml coconut milk
- 6 kaffir lime leaves
- 1 tsp ground turmeric and 2 tsp ground coriander
- 60g desiccated coconut, toasted
- 2 tbsp palm sugar
- 2 tsp sea salt
- Blitz the shallots, garlic, ginger, galangal and soaked chillies to a paste. Heat the oil in a heavy pot and fry the paste over medium heat for 8 minutes, until it darkens and smells fragrant.
- Add the beef and turn it through the paste, then pour in the coconut milk and add the lemongrass, lime leaves, turmeric, coriander, palm sugar and salt. Bring to a gentle simmer, uncovered.
- Cook for 2.5 to 3 hours, stirring more often as it thickens, until the sauce reduces to a dark paste clinging to the meat and the oil splits out. Stir through the toasted coconut for the last 20 minutes. Serve with steamed rice.
30 minutes, plus 3 hours simmering
6 serving
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