Ingredients:
- 300 grams beef, cut into bite-sized pieces
- 2 carrots, sliced thinly
- 5 green beans, cut into 2 cm pieces
- 1 potato, diced
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 segment galangal, bruised
- 65 ml instant coconut milk
- 5 shallots
- 3 garlic cloves
- 3 candlenuts
- 2 cm turmeric
- Ground coriander, to taste
- Salt and sugar, to taste
- Cooking oil
- Fried shallots for garnish (optional)
Instructions:
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Prepare the Beef: Begin by boiling the beef in a pot of water until tender. Once cooked, remove the beef from the pot, cut it into smaller pieces according to your preference, and set aside. Retain the broth for later use.
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Make the Spice Paste: In a blender or food processor, combine shallots, garlic, candlenuts, turmeric, ground coriander, and a pinch of salt. Blend until smooth. Heat a little cooking oil in a pan and sauté the spice paste until aromatic. Add the bay leaves, galangal, kaffir lime leaves, and lemongrass, continuing to sauté for a short while longer.
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Combine and Cook: Turn off the heat and transfer the sautéed spices into the pot of beef broth. Add enough water to the broth to cover the ingredients. Bring to a boil.
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Add Vegetables: Once boiling, add the diced potatoes and sliced carrots to the pot. Cook until the vegetables are partially tender. Then, add the green beans and continue cooking until all vegetables are cooked through.
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Finish the Dish: Return the beef pieces to the pot. Stir in the coconut milk and sugar, adjusting the seasoning to taste. Allow the stew to simmer gently, stirring occasionally to prevent the coconut milk from curdling. Taste and adjust salt and sugar as needed.
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Serve: Once the flavors have melded and the stew has thickened slightly, remove from heat. Serve hot, garnished with fried shallots if desired. This dish pairs beautifully with warm steamed rice and a side of fried shrimp paste sambal (for a recipe, check my Cookpad).
Enjoy your meal! 😍🙏