Ingredients

The following ingredients have 4 Servings
  • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
  • 1 small onion, finely chopped (Note 1b)
  • 5 cloves garlic, minced
  • 3 lemongrass stalks, white part only, sliced (Note 2)
  • 1 1/2 tbsp fresh galangal, finely chopped (Note 3)
  • 1 1/2 tbsp fresh ginger, minced
  • 2 tbsp oil (vegetable, canola or peanut oil)
  • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
  • 1 tbsp oil (vegetable, peanut, canola)
  • 1 cinnamon stick
  • 1/4 tsp clove powder
  • 3 star anise
  • 1/2 tsp cardamon powder
  • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
  • 400ml / 14 oz coconut milk (1 standard can)
  • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
  • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
  • 1/3 cup desiccated coconut (finely shredded coconut)
  • 1 tbsp brown sugar or grated palm sugar
  • 1 1/2 tsp salt

Instruction

  • Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
  • Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
  • Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
  • Add remaining Curry ingredients and beef. Stir to combine.
  • Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
  • Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
  • Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
  • Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 
  • The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.