Ingredients
The following ingredients have 5 Servings
- 30 gm desiccated coconut
- 30 gm ginger, finely chopped
- 20 gm galangal, finely chopped
- 2 lemongrass stalks (white part only), finely chopped
- 8 long red chillies, coarsely chopped
- 6 golden shallots, finely chopped
- 5 garlic cloves
- 30 gm turmeric, finely chopped
- 100 ml vegetable oil
- 700 gm beef oyster blade, cut into 5cm cubes
- 425 ml coconut milk
- 2 tsp caster sugar
- To serve: steamed long-grain rice and steamed Asian greens
Instruction
- Dry-roast coconut in a frying pan over medium heat until evenly golden (5-7 minutes), stirring occasionally, then set aside to cool slightly.
- Meanwhile, pound ginger, galangal and lemongrass to a smooth paste with a mortar and pestle. (You can do this in a food processor, adding 20ml water or as needed to form a smooth paste.)
- Add chillies, shallots, garlic and turmeric and pound to a coarse paste. Set aside. Pound the toasted coconut with a clean mortar and pestle until slightly glossy. Set aside.
- Heat vegetable oil in a wok (or a large shallow saucepan or a deep-sided frying pan) over medium-high heat, add spice mixture and stir often until aromatic (5 minutes).
- Add beef and stir occasionally until the meat is well browned (5-7 minutes).
- Add toasted coconut and cook for a minute, then add coconut milk, sugar and 500ml water. Bring to the boil, stirring continuously to prevent curdling.
- Reduce heat to low, cover and simmer, stirring occasionally, until the meat is tender (2 hours).
- Remove the meat with a slotted spoon and reserve. Stir sauce over medium-high heat until very thick (20-30 minutes), then return beef to wok, stir gently, season to taste with salt and serve with steamed rice and some steamed greens.
