• 3 Tbs. chopped shallots
• 2 cloves garlic, sliced
• 1 tsp. salt
• ½ tsp. ground turmeric
• 12-20 red hot chili pepper
• 2 Tbs. vegetables oil
• 2 lbs. beef chuck, cut into approx. 15 pieces (look at picture)
• 4 cups coconut milk
• 1 slice ginger
• 1 square inch of lemon peel
• 3 bay leaves
• 3 pieces of laos/galingale

• Crush shallots, garlic, turmeric and chili peppers into a paste.
• Place oil in a large wok and stir fry the paste until you can smell the fragrance. Add the beef pieces, and stir fry them for another three minutes.
• Then add the coconut milk, ginger, lemon peel, bay leaves and laos. Cook over medium heat, stirring it frequently, for about one hour or more, or until the meat is tender and the liquid has almost completely evaporated, leaving a very thick sauce.
• Best serve while it’s hot with steamed rice.

Makes 6 servings.