Ingredients:

  • 3-4 shallots, peeled (about 150g)
  • 5 cloves garlic, peeled
  • 2-3 red chilies (or to taste)
  • 1-inch piece of ginger, peeled
  • 1-inch piece of galangal, peeled (or more ginger if unavailable)
  • 2 stalks lemongrass, trimmed and minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon tamarind paste
  • 2 pounds (900g) beef chuck, cut into 1-inch cubes
  • 1 can (400ml) coconut milk
  • 4-5 kaffir lime leaves, torn (if available)
  • 1-2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Salt, to taste
  • Fresh cilantro or basil, for garnish

Instructions:

  1. Blend shallots, garlic, chilies, ginger, galangal, lemongrass, ground coriander, ground cumin, and tamarind paste until smooth.
  2. Heat a little oil in a large pot. Add beef cubes and sear until browned on all sides. Remove beef and set aside.
  3. In the same pot, sauté the spice paste on medium heat until fragrant, about 5-7 minutes.
  4. Return the beef to the pot. Add coconut milk, kaffir lime leaves, fish sauce, and brown sugar. Stir to combine.
  5. Bring to a simmer, then lower heat and cover. Cook for 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce thickens.
  6. Taste and adjust seasoning with salt and more sugar, if necessary. Remove from heat.
  7. Garnish with fresh cilantro or basil before serving.