INGREDIENTS
50ml vegetable oil
1 large shallot, chopped
1 garlic cloves, chopped
5 cm piece of ginger, peeled and grated
2 cm piece galangal, peeled and grated
1 tbsp turmeric powder
2 chillies, deseeded and chopped
30g desiccated coconut
200g Fillet steak
100ml coconut cream
300ml beef stock
Salt
½ a lime
Coriander leaves and red pepper slices to garnish (optional)
Recipe continues
METHOD
Heat half the oil in a large heavy based pan and cook the shallots, garlic, ginger and galangal for a few minutes until lightly coloured.
Stir in the turmeric, chillies and desiccated coconut and cook for a few minutes more.
In a frying pan or skillet, heat the remaining oil and brown the diced beef in small batches. Add the meat to the spice mixture.
Pour in the coconut cream and beef stock and bring to the boil. Simmer uncovered until the meat is almost tender.
Increase the heat slightly and boil to reduce the remaining liquid stirring continuously. It is ready when the sauce becomes brown, oily and thick, the result should be almost dry. Season with a little salt and a squeeze of lime juice if required before serving. If you like, garnish with coriander leaves and slices of red pepper.