Fry the spice paste

Use the prepared red chile, shallot, garlic and ginger spice paste listed in the ingredients. Cook it in a heavy pot with a little of the coconut milk, stirring until the raw aroma disappears; keep the bruised galangal and lemongrass for the simmer.

For this step

800 mlfull-fat coconut milk
50 gfresh galangal, bruised
3lemongrass stalks, bruised
150 gprepared red chile, shallot, garlic and ginger spice paste
2turmeric leaves (or use 1 tsp ground turmeric for the full batch)
50 gtoasted coconut, ground, optional

All ingredients (11)

1.2 kgbeef chuck, cut into 5 cm pieces
800 mlfull-fat coconut milk
50 gfresh galangal, bruised
3lemongrass stalks, bruised
150 gprepared red chile, shallot, garlic and ginger spice paste
2turmeric leaves (or use 1 tsp ground turmeric for the full batch)
5makrut lime leaves
2 tbsptamarind water
1 tbsppalm sugar
2 tspfine salt
50 gtoasted coconut, ground, optional

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