A slow-cooked Minangkabau dry curry of beef simmered for hours in coconut milk and a complex spice paste until the meat is intensely flavorful and caramelized.
Equipment needed
stovetop, pot
Blend shallots, garlic, dried chilies, galangal, lemongrass, and turmeric into a smooth spice paste.
Cut beef into large cubes and combine with spice paste and coconut milk in a wok.
Add lemongrass stalks, kaffir lime leaves, and turmeric leaves.
Bring to a boil, then reduce heat and simmer uncovered, stirring frequently.
Cook for 3-4 hours, stirring more often as the liquid reduces.
Add toasted coconut in the last hour. Continue cooking until the sauce is almost completely absorbed and the meat is dark and caramelized.
Serve with steamed rice.