3 |
shallots, roughly chopped |
5 |
garlic cloves, roughly chopped |
5cm |
fresh ginger, grated |
1 teaspoon |
ground turmeric |
4-6 |
fresh red bird’s-eye chillies |
or 1 tablespoon |
chilli flakes, (or more or less to taste) |
3 tablespoons |
vegetable oil |
2 |
lemongrass stalks, sliced lengthways and bruised slightly with the back of a knife or a rolling pin |
6 |
kaffir lime leaves |
2-3 |
cloves, ground |
1 |
star anise |
1 |
cinnamon stick |
600g |
braising steak, cut into 3cm cubes |
1 x 400ml |
tin of coconut milk |
1 tablespoon |
tamarind pulp, (seedless) |
1 teaspoon |
salt |
1 teaspoon |
palm sugar, or white sugar |
50g |
coconut flakes or shavings |
small bunch |
fresh coriander, leaves roughly chopped |