Tender beef chunks slow-simmered in a rich, highly aromatic blend of coconut milk and traditional Indonesian spices until dark and caramelized.
This recipe is naturally gluten free — nothing to swap.
Don’t rush the reduction — the coconut milk needs to completely split, releasing its oil.
If you can’t find galangal, use an extra 3cm of fresh ginger plus 1 tsp lime juice added at the coconut milk stage. If you can’t find turmeric leaf, just leave it out. Curly kale or shredded spring greens make a good substitute for cassava.