- 600 gms – 1.3 lbs beef chuck steak or gravy beef, cubed in bite size pieces
- 2 medium potatoes, cut in 3.5 cm – 1.5 inches cubes
- 1 tsp salt
- 2 tsp sugar
- 1.5 tsp tamarind paste
- 120 gms – 4 oz. desiccated coconut, toasted in a dry pan (keep 2 tbsp for the spice paste)
- For the Spice Paste
- 2 large onions
- 3 large jalapeño chillies
- 14 dried red chillies (or fewer if you want it less spicy)
- 1 thumb sized piece of ginger
- 2 slices of galangal
- 3 cloves of garlic
- 2 tbsp of the toasted coconut from above
- The rest of the curry sauce
- 1 tsp turmeric powder
- 2-3 kaffir lime leaves
- 2 stalks lemon-grass, bruised with the butt of a knife
- 1 slice of galangal
- 2.5 tbsp palm sugar
- 1 tsp salt
- 4 tsp soy sauce
- 1 tbsp vegetable oil
- 2 x 400 ml – 13.5 oz. tins of coconut cream
- Put the salt, sugar and tamarind paste in a large bowl and mix together. Toss the beef cubes in this mixture. Then add the toasted coconut and mix well to completely coat the beef. Set aside.
- Put all of the spice paste ingredients (onions, both types of chillies, ginger, galangal, garlic and toasted coconut) in a food processor and blend them until you get a fine paste.
- Put a large wok or pot onto medium heat and add the oil. Then add the spice paste mixture and the rest of the curry sauce ingredients (turmeric, kaffir lime leaves, lemongrass, galangal, palm sugar, salt, pepper, soy sauce) and cook for a few minutes.
- Add half of the coconut cream. Add the beef and heat through while stirring.
Turn the heat down until it is simmering gently, cover and allow to simmer for 1.5 to 2 hours or until the meat is very tender.
- Then add the rest of the coconut cream and the potatoes and cook for another 20-30 minutes with the lid on until the potatoes are cooked.
- Serve with boiled rice.