serves
4-6
prep
15 minutes
cook
2:25 hours
difficulty
Mid
serves
4-6
people
preparation
15
minutes
cooking
2:25
hours
difficulty
Mid
level
Ingredients
- cooking oil
- 1.5 kg beef chuck steak, cut into 4 cm cubes
- 4 cm piece galangal
- 1 stalk lemongrass, white part only, bruised
- 1 fresh turmeric leaf
- 4 makrut lime leaves
- 2 limes, juiced
- 500 ml coconut milk
- 1 tbsp tamarind paste
- sugar and salt, to taste
- steamed rice, to serve
Spice paste
- 1 tsp white peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp star anise
- 1 tsp coriander seeds
- 6 green cardamom pods
- 1 cinnamon stick
- 3 large red Asian shallots
- 5 garlic cloves
- 2 cm piece ginger, peeled, roughly chopped
- 2 cm piece galangal, peeled, roughly chopped
- 2 cm piece fresh turmeric, peeled, roughly chopped
- 1 stalk lemongrass, white part only, bruised
- 5 red chillies, seeds and membranes removed
- 6 candlenuts (see note)
Instructions
- To make the spice paste, place whole spices in a large frying pan and shake over medium heat for 1-2 minutes, or until they start to pop, release their aroma and turn yellow.
- Allow the spices to cool a little, then finely grind in a pestle and mortar or spice grinder. Place the ground spices and remaining spice paste ingredients in a blender, and process until a smooth paste forms, adding a little water if necessary to help blend.
- Heat oil in a large saucepan over medium heat. Add the spice paste and cook, stirring continuously, for at least 15 minutes, or until mixture has reduced down to a thick paste.
- Add the beef, galangal, lemongrass, turmeric leaf, makrut lime leaves and lime juice, and stir to combine well. Gradually add the coconut milk, stirring until well combined and boiling. Reduce heat to as low as possible, cover pan and simmer for 1 hour.
- Stir in the tamarind, and sugar and salt to taste. Cook for another 1–2 hours, or until the beef is very tender and sauce is slightly dry and oily.
- Serve with steamed rice.
Note
• Candlenuts must be cooked before using, as they are toxic when eaten raw.
premieres on Thursday 8 November at 8.30pm. The series airs Thursdays at 8.30pm (with an encore on Sundays at 6.30pm) on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
