Ingredients

• 2 tablespoon peanut oil
• 1 tablespoon galangal powder
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon black pepper
• 1 tablespoon ground ginger
• 2 sticks lemon grass (crushed)
• 2 bay leaves (crushed)
• 5 kaffir lime leaves (Asian salt to taste)
• 4 cups coconut milk
• 2 pound beef chuck (cubed about 5 cm.)

Directions

• Directions
• Combine garlic, shallots and chilies. In a large saucepan, heat oil, add garlic mixture and sauté 2 to 3 minutes.
• Add galangal, turmeric, coriander, black pepper, ginger, lemon grass, bay leaves, lime leaves and salt; sauté 2 to 3 minutes.
• Add coconut milk and cook until top of liquid becomes oily.
• Add beef cubes and stir frequently.
• Reduce heat to low and stirring occasionally, cook until coconut mixture reduces, thickens to a gravy-like consistency and turns a deep, dark brown, about 4 hours.
• Serve.