Beef Curry, Sumatra Style
Serves 6 - 8
 
2 Tbsp. chopped fresh red chile or 4 tsp sambal olek
3 or 4 slices ginger
2 slices fresh galangal
3 cloves garlic
1/2 cup chopped onion
1 tsp kosher salt
1/4 tsp ground turmeric
1/4 tsp ground coriander
1 cup thick coconut milk
1 cup thin coconut milk
1 stalk lemongrass, cut into 2-inch lengths and bruised
1 salam leaf or curry leaf
1 1/2 lb stewing beef (chuck or similar cut), in 2 inch cubes
 
In a blender or food processor, blend chile, ginger, galangal,
garlic, onion, salt, turmeric and coriander to a paste, adding
thick coconut milk as needed to facilitate blending.

In a wok, deep skillet or heavy saucepan, combine paste, remaining
thick and thin coconut milk, lemongrass, salam leaf and beef Bring
mixture just to a boil, reduce heat and simmer uncovered, stirring
frequently, until beef is tender and somewhat thickened (about 2
to 3 hours). Taste for seasoning and adjust as necessary.

Note: Rich curries, thick with reduced coconut milk, are favorites
in the outer islands of Indonesia and the western part of Malaysia.
This Sumatran version with beef is a typical curry of the region