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Ingredients
US|METRIC
4 SERVINGS
- 900 grams beef tenderloin (cut into 5 cm pieces)
- 12 shallots (roughly chopped)
- 6 garlic cloves (chopped)
- 12 red chilis (large, chopped)
- 2 tsp. chopped ginger
- 2 Tbsp. galangal (chopped)
- salt (to taste)
- 4 tsp. candlenut (ground)
- 2 Tbsp. ground white pepper
- 1 tsp. ground cardamom
- 2 Tbsp. ground coriander
- 2 Tbsp. ground cumin
- 1/2 tsp. ground nutmeg
- 0.6 cms star anise (piece)
- 1 stalk lemongrass (center only, minced)
- 1/2 cup grapeseed oil
- 1/2 cup water
- 1 liter coconut cream (, 24 percent fat content)
- 2 turmeric leaves ((can substitute bay leaf if turmeric not available), leaves can be left whole. If using turmeric root, grate into spice paste.)
- 4 leaves kaffir lime
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 1 Tbsp. ground white pepper
- 1/2 cup grapeseed oil (for beef)
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