Ingredients
5 shallots
2 garlic cloves
1 inch of cleaned lemongrass
4 red chiles
1 tbsp coriander
1 tsp cumin
2 cardamom seeds
2 tsp oil (not olive oil)
2 tbsp water
1/2 tsp galingal (or abit less ginger)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 cloves
1 tbsp shrimp paste
2 tbsp vegetable oil (not olive oil)
1 and 1/2 pounds of nice steak (not fatty) cut into 1 inch cubes.
3 tbsp tamarind water or 2 tamarind slices
1 tbsp turbinado sugar (or 3/4 tbsp brown sugar)
2 Kaffir Lime leaves (or 1 bay leaf, not the same but will do)
3 cups of Coconut milk (canned).
1 can diced or pieces pineapple drained (fresh is better).
1/4 pound chopped roasted peanuts.
Preparation
Make the paste. put the shallots, garlic, lemongrass, cilantro, chiles, coriander, cumin and cardamon on a baking tray and roast in the oven at 350 for about 10 minutes. It’s done just before you begin to smell it. Add these ingredients to a blender add 2 tbsp oil and water. Blend till smooth. Add the galingal, nutmeg, cinnamon, cloves and shrimp paste. Blend again. Heat the oil in a large saucepan and fry the paste, stirring continuously for about 3 minutes. Don’t let it burn. Add the beef and stir till coated with paste. add the tamarind water and cover to simmer for 3 minutes. Uncover and add the sugar, kaffir lime leaves and coconut milk. Simmer uncovered for about 1 and 1/2 hours until the sauce is very thick (low heat). Add the pineapple and peanuts. Stir for 1 minute and serve over hot cooked rice.
