Ingredients
8
8 servings
- •5 shallots, halved
- •5 stalks lemongrass, bottom thirds only, peeled
- •5 cloves garlic
- •1 (1 inch) piece fresh ginger root
- •1 (1 inch) piece galangal
- •5 dried red chile peppers, or more to taste
- •3 tablespoons vegetable oil
- •2 tablespoons curry powder (Optional)
- •2 pounds beef stew meat, cut into 1-inch pieces
- •1 cup coconut milk
- •1 tablespoon vinegar
- •2 teaspoons brown sugar
- •salt to taste
Instructions
- Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
- Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
- Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 367
- Carbohydrate: 12g
- Fat: 27g
- Fiber: 1g
- Protein: 20g
- Sugar: 2g
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