2 lbs round top or stewing beef
2 tbls oil
1 can coconut milk
3 pcs curry leaves
1 stick cinnamon
2 Tbls palm sugar or dark brown sugar
2 tsp salt

Spice Paste#

1 tsp black peppercorns
3 slices galangal or laos
2 stalks lemon grass, bottom third sliced
2 inches fresh ginger, peeled and sliced
3 finger length chilies
8 medium shallots
10 cloves garlic


Galangal or laos is available dried at places like AMKO. I find it easier to work with if i soak it in hot water to soften it first. Not too much water though.

The lemon grass should have the outer layers discarded.

I generally get shallots that are a little larger than golf balls.

Serrano chilies are good for this although I use the small chilies from AMKO. (6 or 8)


Cut the beef into bite size chunks and set aside.

Make the spice paste by grinding all the ingredients in a blender. Add a little thin coconut milk to keep the mixture turning.

Heat the oil in a wok over high heat and fry the spice paste until fragrant. Add the beef and other ingredients and bring to a boil stirring constantly. Lower heat to medium-low and simmer for an hour or more until the meat is very tender and most of the liquid has evaporated. Continue to stir fry until the mixture has turned a dark brown color. (about 25 minutes)


I think this is best served over steamed rice.