Step 1

Toast the coconut flakes, then blend into a paste.

Step 2

Saute the onion, chopped lemongrass, galangal, turmeric and lime leaf, then blend into a paste.

Step 3

Grind the chili powder, cumin, star anise, coriander, fennel, black pepper, cardamom, cinnamon, and clove into a powder.

Step 4

Pressure cook the beef with the stalk of lemongrass and 1 1/2 cups water until tender, about 35 minutes, then dice into large chunks. Put into a pot with the coconut paste, aromatic paste, ground spices, coconut milk, sugar and salt. Cook until the sauce is thick, then adjust the seasoning if needed.