Instructions: Blend the lemon grass, galangal, ginger, garlic, chillies and 1 tablespoon of the oil to a paste in a food processor or mortar and pestle.

Coat the meat well with the paste.

Heat the remaining oil in a wok and saute the onions until golden and aromatic.

Add the meat and stir well. Lower the heat, cover the wok and cook for 10 minutes.

Add the coconut milk, turmeric leaves and curry powder and stir well. Cover and cook for one hour, or until the beef is tender.

Add the thick soy sauce, coconut cream and salt and sugar to taste.

Bring to the boil and cook uncovered for 5 minutes, stirring continuously.

Lower the heat, add the desiccated coconut and stir for another 5 minutes.

The curry should be quite dry by the time youve finished. Remove the turmeric leaves and serve with rice.

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