1Blend lemongrass, shallots, galangal and garlic until fine.
2In a heavy base deep cooking pot, combine beef, blended mixture, chilli paste, curry powder and coconut milk together. Cook over medium low heat stirring often until beef is tender. It will take around 1 hour to cook (Add in hot water if gravy starts to thicken before beef is tender).
3Add in turmeric leaves, kerisik and palm sugar. Cook until heated through. Season with salt to taste.
4Serve with rice.
For a modern and healthier twist, try replacing the coconut milk with yoghurt.
Text: Sa’idah Sheikh Jaffar / Photos: Chris Leong / Styling and recipes: Cindy Khoo