Ingredients:
500g beef, sliced into bite-sized pieces
1 coconut, flesh grated
1.25l boiling water
6 shallots
3 garlic cloves
6 candlenuts
5 red birds' eye chillies
10 red chillies
1/2 tsp coriander seeds
1/2 tsp cumin seeds
2cm length of fresh turmeric, peeled
salt and freshly-ground black pepper, to taste
2 tbsp groundnut oil, for frying
Method:
Heat a dry frying pan over medium heat and use to separately dry-fry the coriander and cumin seeds for about 1 minute each, or until aromatic.
Place half the grated coconut flesh in a bowl and pour over 250ml boiling water. Allow to cool then squeeze the coconut flesh to extract the milk. Repeat this process four more times, so you end up with about 1.2l coconut milk.
In a blender or food processor, combine the shallots, garlic, candlenuts, chillies, coriander seeds, cumin seeds, turmeric and the remainder of the grated coconut. Pulse to chop then add a little of the coconut milk and process until you have a smooth, thick, paste.
Place a wok over medium-high heat and add the oil. When hot scrape in the spice paste mix and fry until fragrant. Season to taste with salt and black pepper. Add the beef to the pan and stir to combine. Now pour in the coconut milk, bring to a boil and reduce to a simmer. Cover the pan and cook for about 50 minutes, or until the beef is very tender, the gravy has thickened and the oil has separated from it.
Serve hot with rice.
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