Combine shallots, garlic, lemongrass, galangal, red chilies, and turmeric powder in a blender or mortar and pestle until smooth. Add 2 tablespoons water if needed to help blend.
6 pieces shallots, 6 cloves garlic, 3 stalks lemongrass, 2 inch galangal, 8 pieces red chili peppers, 1 tsp turmeric powder
Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook for 8 to 10 minutes, stirring often, until fragrant and the oil separates from the paste.
Increase heat to medium-high. Add beef chunks in batches, searing each piece for 4 to 5 minutes until browned on most sides. Remove and set aside while browning the rest.
2 lbs beef chuck
Return all beef to the pot. Add half of the coconut milk, kaffir lime leaves, cinnamon stick, star anise, cardamom pods, tamarind paste, palm sugar, and salt. Bring to a boil, then reduce to low heat and simmer uncovered for 2.5 to 3 hours. Stir gently every 20 minutes until beef is tender and shreds with light pressure but still holds its shape.
2 lbs beef chuck, 6 leaves kaffir lime leaves, 27 oz coconut milk, 2 tbsp tamarind paste, 2 tbsp palm sugar, 1 stick cinnamon stick, 3 pieces star anise, 5 pods cardamom pods, 1 tsp salt
Add remaining coconut milk during the last 30 minutes if the sauce becomes too thick. In the final 15 minutes, increase heat slightly to thicken the sauce until it coats the beef and turns dark brown. Taste and adjust salt as needed.
27 oz coconut milk, 1 tsp salt
