Ingredients:

  • 1 medium onion, chopped (approximately 150g)
  • 4 cloves garlic, minced
  • 2-inch piece galangal, peeled and sliced (or fresh ginger)
  • 2-3 red chilies, deseeded and chopped (adjust for spice level)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 lbs (900g) beef chuck or brisket, cut into 1-inch cubes
  • 400ml (about 1¾ cups) coconut milk
  • 2 stalks lemongrass, bruised
  • 4-5 kaffir lime leaves, torn
  • 2 tablespoons tamarind paste (or link to homemade recipe)
  • 1 tablespoon palm sugar (or brown sugar)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

  1. Combine onion, garlic, galangal, red chilies, ground coriander, cumin, turmeric, and salt in a blender. Blend until smooth.
  2. Heat oil in a heavy pot over medium-high heat. Add beef cubes, browning on all sides. Remove and set aside.
  3. In the same pot, add the spice paste. Sauté until fragrant and the oil separates (about 5-7 minutes).
  4. Return the beef to the pot. Add coconut milk, lemongrass, kaffir lime leaves, tamarind paste, and palm sugar.
  5. Bring to a gentle simmer. Reduce heat to low, cover partially, and cook for 1.5 to 2 hours, stirring occasionally.
  6. Adjust seasoning as needed. Remove lemongrass and lime leaves before serving. Garnish with cilantro and lime wedges.