Beef rendang with homemade curry paste recipe

Ingredients

• Curry paste
• 6 dried long red chillies
• 1 cup (70g) shredded coconut
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 40 grams piece fresh ginger, peeled, coarsely chopped
• 30 grams piece fresh galangal, peeled, coarsely chopped
• 30 grams piece fresh turmeric, peeled, coarsely chopped
• 6 eschalots, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 2 lemongrass stalks, chopped, reserving green stalks
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1.2 kilograms beef chuck steak, cut into chunks
• 1 cup (250ml) fresh coconut water
• 2 400 ml cans coconut milk
• 1/4 cup (75g) tamarind paste
• 1 cinnamon quill
• 6 kaffir lime leaves, shredded, plus extra to serve
• 1 tablespoon finely chopped dark palm sugar
• 3 cups steamed rice (from 1 cup raw), to serve