A slow simmered beef in a rich, sweet, & spicy coconut sauce. Served with fragrant Jasmine rice.
1. Use Food Processor to puree Onion, Yellow Chili Peppers, Turmeric, Ground Red Pepper, and Galangal Root into a spice paste & set aside.
2. In a Large Heavy-bottomed Pan brown all of the Beef with spice paste, Kosher Salt & White Pepper. When all of Beef Juice has cooked down, about 10 minutes, add Coconut Milk & Lime Leaves. Simmer until Beef is tender, about 2 hours.
3. When Beef is tender & Coconut Milk is reduced, add in Sweetened Coconut Flakes & Granulated Sugar. Remove Lime Leaves.
4. Boil water for Rice. Add Rice and let boil for 3 minutes or until almost all of water is gone. Remove from heat and let stand partially covered another 2 minutes.
5. Serve Beef over Rice.
Note: The best way to find some of these ingredients is to visit a local Asian Market as they are both more cost effective and carry less available spices. However in a pinch you could substitute Red Pepper Flakes 1 1/2 to 2 Tablespoons or use ground Galangal (Sometimes called Galanga)1 to 2 Tablespoons instead of the fresh variety which resembles Ginger.However, I would not substitute Ginger for the Galangal as it would drastically alter the intended flavor of the dish.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 503.4mg||17 %|
|Potassium 243.3mg||6 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 58.9g|
|Protein 5.3g||8 %|
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Calories per serving: 333
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