Servings: 6 to 8 as part of a shared meal

CURRY PASTE: subheading: CURRY PASTE:
10 large dried chillies, which you have soaked in water, deseeded and chopped. 10 large dried chillies, which you have soaked in water, deseeded and chopped.
2 tbs galangal, finely chopped 2 tbs galangal, finely chopped
3 tbs lemongrass, finely chopped 3 tbs lemongrass, finely chopped
1 tbs krachai (wild ginger - if not available use fresh ginger) 1 tbs krachai (wild ginger - if not available use fresh ginger)
4 tbs golden shallots, chopped 4 tbs golden shallots, chopped
2 tbs garlic, chopped 2 tbs garlic, chopped
1 tbs shrimp paste, roasted in a preheated oven wrapped in tin foil for about 10 minutes 1 tbs shrimp paste, roasted in a preheated oven wrapped in tin foil for about 10 minutes
Lge pinch of salt. Lge pinch of salt.
 
GRILLED BEEF: subheading: GRILLED BEEF:
750g rump or eye fillet 750g rump or eye fillet
2 tbs vegetable oil 2 tbs vegetable oil
Salt and pepper Salt and pepper
 
TO FINISH: subheading: TO FINISH:
250ml coconut cream 250ml coconut cream
2 tbs grated palm sugar 2 tbs grated palm sugar
3 tbs fish sauce (I never use this much 3 tbs fish sauce (I never use this much
750ml coconut milk 750ml coconut milk
60mls tamarind water 60mls tamarind water
3 tbs ginger, shredded. 3 tbs ginger, shredded.
8 kaffir lime leaves 8 kaffir lime leaves
1 turmeric leaf, (optional) tied in a knot. 1 turmeric leaf, (optional) tied in a knot.
10cm piece of cassia bark. (Use cinnamon stick) 10cm piece of cassia bark. (Use cinnamon stick)

Combine all the curry paste in a large mortar and pound to a smooth paste. I did this in a food processor and found it needed 1 tbs of water to make it into a paste.
Preheat the barbecue to high. Cut the eye fillet into 2 pieces and rub with vegetable oil. Season with salt and pepper.
Place the meat on the barbecue grill and seal the meat well on all sides for a few minutes.
Turn the barbecue to medium and continue cooking with the barbecue lid down until the beef is medium rare, about 12 to 15 minutes. Cook for more or less if desired.
Transfer to a tray and cover lightly with aluminium foil to rest.
Make the sauce. Bring the coconut cream to the boil and simmer u til the oil starts to separate. Add the curry paste and cook for several minutes until fragrant.
Add the palm sugar, fish sauce, coconut milk, tamarind water and simmer for a few minutes.
Add the krachai (ginger), kaffir lime leaves, turmeric leaves, if able to find, and cassia bark (cinnamon). Simmer on a low heat for a few minutes.
Slice the beef and transfer to a serving platter. Pour over the sauce and serve with rice.

If you can’t get turmeric leaves add 1 teaspoon of turmeric powder.  If you can’t get turmeric leaves add 1 teaspoon of turmeric powder.