A rich, tender dry curry deep with aromatic complexity. Beef is slow-cooked in coconut milk and spices until the liquid evaporates and the meat caramelizes in the remaining oil, creating a dark, intensely flavorful dish.
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Prepare spice paste by blending dried chilies, shallots, garlic, ginger, galangal, and turmeric until smooth
Heat a wok or heavy pot and add the beef, spice paste, coconut cream, lemongrass, and bruised lime leaves
Bring to a boil, then heat to medium-low and uncovered, stirring occasionally to prevent sticking
Add tamarind paste, palm sugar, and toasted coconut paste (kerisik)
Continue cooking on low heat, stirring frequently as the mixture thickens significantly
Cook until the liquid has almost completely evaporated and the beef is dark brown and very tender, frying in its own oil
