Step 1

Cut away excess fat from the beef chuck then slice beef into 1″ to 1-½” cubes. Peel the carrots and cut them into the same size chunks as the beef. Discard the lemongrass leafy tops, if any. Cut the lemongrass stalk into 4″ segments. Smash the stalks with a mallet or something heavy to release their aroma and flavor. Slice the ginger into thick coins and give each coin a gentle smash.

Step 2

Add beef cubes to a medium bowl and marinate with red curry powder, salt, sugar, chicken bouillon powder, MSG, garlic, and shallots for at least 30 minutes, or overnight in the fridge for better results.

Step 3

To the bottom of a large pot with a lid, add oil and heat on medium-high. Add beef. Pan fry until you get color on all sides (about 5 minutes). Clear the center. Add the lemongrass and ginger slices. Pan fry for about one minute.

Step 4

Stir in tomato paste. Add coconut soda, and water. Braise with the lid on for 1-½ hours on low heat.

Step 5

Continue cooking with a covered lid on a low simmer until carrots are chopstick-tender (about more 30 minutes). If the liquid is evaporating off too much, add a bit more water. Discard the lemongrass, ginger slices, cinnamon stick and star anise.

Step 6

with a bit of fish sauce and light soy sauce.

Step 7

Garnish with cilantro or Thai basil. Serve with toasted French baguettes or steamed white rice and optional dipping sauce. If making this with rice noodles, add a bit more hot water to the stew to make it soupier. Season the broth with additional fish sauce and soy sauce, if needed.