Ingredients
Spice Paste:
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5 shallots, halved
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5 stalks lemongrass, bottom thirds only, peeled
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5 cloves garlic
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1 (1 inch) piece fresh ginger root
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1 (1 inch) piece galangal
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5 dried red chile peppers, or more to taste
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3 tablespoons vegetable oil
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2 tablespoons curry powder (Optional)
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2 pounds beef stew meat, cut into 1-inch pieces
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1 cup coconut milk
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1 tablespoon vinegar
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2 teaspoons brown sugar
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salt to taste
Directions
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Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
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Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
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Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.
Nutrition Facts (per serving)
| 367 | Calories |
| 27g | Fat |
| 12g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 367 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 12g | 62% |
| Cholesterol 63mg | 21% |
| Sodium 74mg | 3% |
| Total Carbohydrate 12g | 5% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 20g | 41% |
| Vitamin C 4mg | 4% |
| Calcium 44mg | 3% |
| Iron 5mg | 26% |
| Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
