With its rich array of flavour and exotic taste, this Malaysian-style dish is bound to spice up your week.
2 tbsp of oil
120g Chilli Paste (available from Asian grocers)
2 large brown onions, chopped roughly
50g Galangal, peeled and chopped finely
1.5 tbsp fresh lemongrass, chopped finely
1.5 tbsp garlic, chopped finely
2 tbsp ground coriander seeds
1.25 tbsp ground cumin seeds
1.5 tbsp chilli powder
2-3 fresh kafir lime leaves (de stemmed)
750ml coconut milk
Salt and sugar to taste
1.5 kg Diced Steak
1 Heat oil in deep pot
2 Add chilli paste, onions, galangal, lemongrass and garlic and stir regularly on a medium-high heat until onions have lightly caramelised.
3 In a bowl mix ground coriander, cumin and chilli power with a little water to form a paste, before adding to the cooking onion mix.
4 Once the oil starts to rise and mix becomes fragrant add diced steak and mix well.
5 Add coconut milk and water then cover, reducing heat to low.
6 Continue to stir regularly until beef is beautifully tender, then season to taste with salt and sugar.
7 Serve hot with jasmine rice and garnish with a bunch of fresh coriander and sliced chilli.