Directions:
Heat oil in a large heavy pot or Dutch oven over medium heat. Add shallots and sauté until softened.
Add garlic, ginger, galangal, lemongrass, chilies, and optional whole spices; sauté until fragrant.
Stir in ground coriander, cumin, turmeric, and continue cooking briefly to toast the spices.
Add beef cubes and stir to coat them in the aromatic spice mixture.
Pour in the coconut milk, tamarind paste (or lime juice), sugar, and salt; bring to a gentle boil.
Reduce heat to low; cover and simmer slowly for at least 2–3 hours until beef is very tender and sauce has thickened. Uncover during the last hour to allow the liquid to reduce and intensify flavor.
Remove lemongrass stalks and lime leaves before serving. Garnish with fresh cilantro or Thai basil and serve over steamed rice.
Prep Time: 30 min | Cook Time: ~3 hrs | Total Time: ~3 hrs 30 min
Kcal: ~650 kcal | Servings: 6 servings
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