Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the spice paste by blending 10 peeled shallots, 6 peeled garlic cloves, 2 rehydrated and deseeded dried chipotle peppers, 4 deseeded red chilies, 2 inches of peeled fresh ginger, 1 inch of peeled fresh turmeric, 1 teaspoon of ground coriander, and 0.5 teaspoon of ground cumin with a small splash of water until completely smooth.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat, then add the prepared spice paste and sauté it for 5 minutes until very fragrant and lightly darkened.

3. 3

   Add 2 lbs of beef chuck cubes to the pot and brown them lightly on all sides for 8 minutes, stirring well to ensure the meat is evenly coated with the aromatic spice paste.

4. 4

   Pour in 2 cups of thick coconut milk and 1 cup of thin coconut milk, then add 4 kaffir lime leaves, 2 bruised lemongrass stalks, 2 inches of sliced galangal, and 1 teaspoon of tamarind paste to the pot.

5. 5

   Bring the entire mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and slow-cook for 2 hours, stirring the contents occasionally to prevent sticking.

6. 6

   Remove the lid from the pot, stir in 1 tablespoon of palm sugar, and continue to slow-cook the beef uncovered for another 1 to 1.5 hours, or until the sauce has thickened considerably and the beef is extremely tender and easily falls apart.

7. 7

   Season the Smoked Chipotle Beef Kalio with salt to taste and serve immediately with freshly steamed jasmine rice.