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Vegan
Ingredients 0/14
Why This Dish Is So Satisfying
Cooking Advice
- Cook the beef slowly on low heat to ensure it becomes tender.
- Stir occasionally to prevent the sauce from sticking and burning.
Directions
Chop the shallots, lemongrass, garlic, ginger, galangal, and chile peppers, then pop them into a food processor and pulse until you get a coarse paste. Heat some vegetable oil in a large pot over medium heat, then add the spice paste. Cook it, stirring often, until it’s fragrant and sizzling—this usually takes about 3 to 5 minutes. Sprinkle in the curry powder and give it another minute to bloom in the heat. Toss in the beef and stir well so it’s nicely coated with all those spices; cook for about 3 minutes. Pour in the coconut milk, cover the pot, and let everything simmer gently until the beef is tender, which should take around 30 minutes. Once the beef is soft, stir in the vinegar, sugar, and salt. Keep the pot covered and cook a bit longer, letting the sauce thicken and reduce—it’ll take about another 30 minutes. When the sauce is rich and glossy, it’s ready to serve.
Best Serving Ideas
Food Storage Guide
