|2 lbs||round top or stewing beef|
|1 can||coconut milk|
|3 pcs||curry leaves|
|2 Tbls||palm sugar or dark brown sugar|
|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|
Notes#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.