½ cup coconut/vegetable oil
1.5kg beef (oyster blade/ chuck steak/ gravy beef/ brisket), cubed into bite sized pieces
2 cups coconut milk (Kara Brand if possible)
3 tbsp dark soy (See appendix, otherwise ABC kecap manis as substitute)
3 tbsp Malaysian curry powder (See appendix)
2 cups desiccated coconut
6 kaffir lime leaves, sliced thinly
Spice paste:
2 lemongrass stalks (white part only), roughly chopped tops bruised and reserved
8 kaffir lime leaves
5g fresh turmeric, use ground turmeric if fresh not available
10g galangal
6 red shallots
5 garlic cloves
20g long red chillies, roughly chopped
1 tbsp vegetable oil
20g dried chillies, soaked in warm water for 15 mins
1. To make the spice paste, roughly chop the lemongrass stalks, turmeric, galangal, shallots, garlic and long red chillies. Add them to a pan with some oil and saute for 5 mins or until softened. Blend the sauteed aromats into a fine paste in a high speed blender. Set aside.
2. Blend the dried chillies in a blender into a smooth paste.
3. Heat the oil in a large heavy based pot and brown the beef. This should take approximately 8 minutes. Turning them over to get a good caramelisation all around. Turn the heat down and add in the spice paste, dried chilli paste and tops of the lemongrass and saute until fragrant. Approximately 3-5 mins.
4. Add in the coconut milk and curry powder and simmer the meat for 3 to 3 ½ hours, adding some water if the liquid level gets too low. Stir the pot every now and again. Check the beef to see if it is tender.
5. Meanwhile, toast the dessicated coconut until golden brown. Blitz whilst warm until it turns into a butter like consistency. Add it into the pot with the beef and stir. Continue cooking for another 10 mins and add in the dark soy sauce and add salt to taste.
