Beef Rendang Curry from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietna

Ingredients

• ¼ cup Vegetable oil
• 5 medium Shallots, roughly chopped
• 5 cloves Garlic, roughly chopped
• 1 Tbsp. Finely grated galangal,
• ½ cup (½ oz/14 g.) Dried red chilies, remove stems and seeds
• 1 medium Lime, juiced
• ½ cup Water
• ¼ cup Toasted grated fresh coconut or unsweetened shredded coconut
• 2 lb. (.9 kg.) Boneless beef chuck, 1½-inch (3.8 cm.) pieces
• 1 tsp. Ground turmeric
• 1 can (about 14 oz.) Coconut milk
• 2 tsp. Kosher salt
• 4 Candlenuts or macadamia nuts, crushed
• 5 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.)
• ½ tsp. Black peppercorns, crushed