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12 dried chilies, rehydrated in boiling water, or 12 large fresh

1 small onion, finely chopped

5 cloves garlic, minced

3 lemongrass stalks, white part only, sliced

1 ½ tbsp fresh galangal, finely chopped

1 ½ tbsp fresh ginger, minced

2 tbsp oil (vegetable, canola or peanut oil)

2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes

1 tbsp oil (vegetable, peanut, canola)

1 cinnamon stick

¼ tsp clove powder

3 star anise

½ tsp cardamon powder

1 lemongrass stick, bottom half of the stick only and smashed

400ml / 14 oz coconut milk (1 standard can)

2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed

4 large kaffir lime leaves (or 6 small), very finely sliced

⅓ cup desiccated coconut (finely shredded coconut)

1 tbsp brown sugar or grated palm sugar

1 ½ tsp salt

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1. Place Spice Paste ingredients in a small food processor and whizz until fine.

2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

3. Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens.

4. Add remaining Curry ingredients and beef. Stir to combine.

5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

7. Remove lid and check the beef to see how tender it is. If it is fall apart already, remove the beef from the pot before proceeding.

8. Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then until the beef browns and the sauce reduces to a paste that coats the beef.

9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.