2 tablespoons chopped fresh red chile or 4 teaspoons sambal olek 4 slices ginger 2 slices fresh galangal 3 cloves garlic 1/2 cup chopped onion 1 teaspoon kosher salt 1/4 teaspoon ground turmeric 1/4 teaspoon ground coriander 1 cup thick coconut milk 1 cup thin coconut milk 1 stalk lemongrass, cut into 2-inch lengths and bruised 1 salam leaf or curry leaf 1 1/2 pound stewing beef (chuck or similar cut), in 2 inch cubes
In a blender or food processor, blend chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste, adding thick coconut milk as needed to facilitate blending
In a wok, deep skillet or heavy saucepan, combine paste, remaining thick and thin coconut milk, lemongrass, salam leaf and beef Bring mixture just to a boil, reduce heat and simmer uncovered, stirring frequently, until beef is tender and somewhat thickened (about 2 to 3 hours). Taste for seasoning and adjust as necessary.
Nutritional data has not been calculated yet.
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