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1/4 cup desiccated coconut
1.5 tbsp vegetable oil
1kg beef, diced
2 cups coconut milk
2 salam leaves
1 stalk lemongrass, white part chopped and
the top tied in a knot
Paste -
3 French shallots, chopped
6-8 medium red chilies, deseeded and
chopped
2 tsp root ginger, chopped
3 cloves garlic, chopped
1/2 tsp galangal powder
1 tsp ground turmeric |
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Method :
Crush or pound paste ingredients in a mortar with pestle or food
processor. (Add 2 tsp peanut oil if using a food processor). Dry-fry
desiccated coconut in a frying pan until golden. Heat 1 tbsp oil in a
large saucepan. Add half the beef and stir-fry 2-3 minutes or until beef
is brown. Remove and set aside. Add remaining oil and beef and stir-fry
for a further 2-3 minutes. Remove and set aside. Add paste and stir-fry
for 1 minute. Add coconut milk, salam leaves, lemongrass stalk and beef.
Bring to the boil. Reduce heat and simmer uncovered for 90 minutes and or
until liquid has evaporated and beef is tender. Serve with boiled rice on
the side.
Serves 4
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