Ingredients
- fresh banana peppers, seeded and chopped
- shallots, chopped
- cloves garlic, chopped
- tablespoons salt
- teaspoon ground red pepper
- pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes
- /2 inch piece galangal, thinly sliced
- stalks lemongrass, chopped
- lime leaves
- teaspoon ground turmeric
- (15 ounce) cans coconut milk
Instructions
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Step 1
I start by blending the banana peppers, shallots, garlic, salt, and ground red pepper into a smooth paste in a blender. Next, place the beef cubes in a skillet over medium heat along with the paste, galangal, lemongrass, lime leaves, and turmeric. Cook, stirring occasionally, until the meat loses its pink color and the juices reduce, about 15 minutes. Pour in the coconut milk and bring it to a rolling boil. Lower the heat and let it simmer gently for 15 minutes. Using a slotted spoon, remove the beef to a bowl and set aside. Keep simmering the coconut milk, allowing it to thicken into a rich, oily sauce over 30 minutes. Return the beef to the skillet, reduce heat to the lowest setting, and simmer slowly, stirring often to prevent sticking. The key is patience: let it bubble until the sauce darkens to a deep brown and the oil separates, about 2½ hours. The result is melt-in-your-mouth beef coated in an intensely flavorful, reduced sauce.