Recipe Instructions:
Ingredients:
Beef:
200 grams beef stew meat (such as beef chuck), cut into bite-sized cubes
Spice Paste:
1 small onion (about 50 grams), chopped
2 cloves garlic (about 10 grams), minced
1 thumb-sized piece of ginger (about 10 grams), peeled and chopped
1 thumb-sized piece of galangal (about 10 grams), peeled and chopped (optional, or use more ginger if unavailable)
1 red chili (about 10 grams), chopped (adjust to taste, or use 1/2 teaspoon of chili powder as a substitute)
1 tablespoon ground coriander (about 6 grams)
1/2 teaspoon ground cumin (about 1 gram)
1/2 teaspoon turmeric powder (about 1 gram)
1 tablespoon tamarind paste (about 15 grams) or juice from 1/2 lime
Other Ingredients:
200 milliliters coconut milk (from a can)
1 tablespoon vegetable oil (about 15 milliliters)
1 bay leaf
1 stalk lemongrass, bruised (about 10 grams, optional)
Salt to taste (approximately 1/2 teaspoon or 2 grams)
Black pepper to taste (approximately 1/4 teaspoon or 0.5 grams)
Instructions:
Prepare the Spice Paste:
Blend the onion, garlic, ginger, galangal (if using), red chili, ground coriander, cumin, and turmeric powder into a smooth paste. You can use a food processor or mortar and pestle.
Brown the Beef:
Heat 15 milliliters of vegetable oil in a medium pot over medium heat.
Add the spice paste and sauté for about 2-3 minutes until fragrant.
Cook the Beef:
Add the 200 grams of beef cubes to the pot. Cook, stirring occasionally, until the beef is browned on all sides.
Add Coconut Milk and Simmer:
Pour in 200 milliliters of coconut milk. Add the bay leaf and bruised lemongrass (if using).
Bring to a simmer, then reduce heat to low. Cover and cook for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Season and Serve:
Season with salt and black pepper to taste.
Remove the bay leaf and lemongrass stalk (if used).
Serve hot, ideally with steamed rice.
