This was just…okay. I didn’t really like the taste of it myself, but your tastes may differ. The ingredients are:

• Beef, 2 pounds, cut into slices
• Bell peppers, 2-3
• Mushrooms, 1 carton
• Jalapeno peppers, 3-4
• Shallots, 4
• Garlic, 12 cloves, minced
• Curry powder, 4 tablespoons
• Shrimp paste, 2 teaspoons
• Lemon grass, 1/2 cup, minced
• Ginger, minced, 2 tablespoons
• Palm sugar, 6 tablespoons
• Yellow bean sauce, 4 tablespoons
• Tamarind juice, 1/2 cup
• Coconut milk, 2 cans

The ingredients.

Again, you may find that some of those ingredients are hard to find. I picked up the yellow bean sauce and the palm sugar at an Asian market.

Some rare items.

I also picked up the tamarind at the Asian market.

Tamarind pulp.

But as you may have noticed, it’s not juice. Turning that tamarind into juice requires some heat, as well as some water. This guide will, erm, guide you.

Making the juice.

Meanwhile, you can slice the beef…

Slicing the beef.

…and then simmer the beef for about 30 minutes, covered with the coconut milk, in a large covered pot.

Coconut-ing the beef.

Blend everything else together – yes, even the tamarind juice – into a fine paste.

To be blended.

Blent.

Once the beef has simmered for half an hour, add the blended paste to the pot and simmer for another 10 minutes. This may also be the point where you add the veggies.

The pot with the stuff.

Once everything is to your desired level of tenderness, the dish is done!

Voila.