Ingredients

Protein

• 6–7 lbs beef chuck or short ribs, cut into large chunks

Aromatics & Paste

• 10 cloves garlic

• 4 shallots (or 1 large red onion)

• 3 stalks lemongrass, tender inner parts only, sliced

• 2-inch piece fresh ginger

• 2-inch piece galangal (or extra ginger if unavailable)

• 6 dried red chilies, soaked and deseeded

• 2 tbsp coriander seeds, toasted

• 1 tbsp cumin seeds, toasted

• 2 tsp Chinese five-spice powder

Liquids

• 4 cans (13.5 oz each) full-fat coconut milk

• 2 cups beef broth

Seasoning

• 4 tbsp fish sauce

• 3 tbsp palm sugar (or dark brown sugar)

• 4 kaffir lime leaves

• 2 cinnamon sticks

• Salt to taste

Finish

• Juice of 2 limes

• Fresh Thai basil or cilantro for garnish

Instructions

1. Prepare the Spice Paste
   In a blender or food processor, combine garlic, shallots, lemongrass, ginger, galangal, soaked chilies, coriander seeds, cumin seeds, and five-spice powder. Blend into a thick paste.

2. Sear the Beef
   Heat the Platinum 12 QT over medium-high heat. Add a small amount of neutral oil. Working in batches, sear the beef until deeply browned. Remove and set aside.

3. Bloom the Paste
   Lower heat to medium. Add the spice paste to the pot and cook, stirring constantly, until fragrant and slightly darkened (8–10 minutes). This step builds depth—take your time.

4. Build the Curry
   Return beef to the pot. Add coconut milk, beef broth, fish sauce, palm sugar, kaffir lime leaves, and cinnamon sticks. Stir well.

5. Slow Simmer
   Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 2½–3 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens naturally.

6. Reduce & Finish
   Remove lid for the final 20–30 minutes to allow the sauce to reduce and cling to the meat. Adjust salt, then finish with lime juice.

7. Serve
   Garnish with Thai basil or cilantro. Serve with jasmine rice, roti, or coconut rice.