2 stalks lemongrass, roughly chopped (white and pale part only)
6 medium garlic cloves, peeled and roughly chopped
8 serrano peppers, seeded and roughly chopped
8 shallots, peeled and roughly chopped
3-inch piece of ginger, peeled and sliced
1/2 tsp ground cinnamon
1/4 tsp turmeric
salt
1 TBSP peanut oil
2 pounds beef chuck roast, cut into bite-size pieces
14-ounce can unsweetened coconut milk
1/4 cup shredded unsweetened coconut
1 TBSP freshly squeezed lime juice
1 cup uncooked jasmine rice
1 1/2 cups water
DIRECTIONS
Make a spice paste by adding the lemongrass, garlic, serrano, shallots, ginger, cinnamon, turmeric, and 1 tsp salt to a food processor or blender and pulsing until a paste is formed then set aside.
Heat the peanut oil in a Dutch oven over medium-high heat.
Add the spice paste to the Dutch oven and cook, while stirring, until fragrant, about 1 minute.
Stir in the beef and coconut milk then bring to a boil.
Place the lid on the Dutch oven then reduce the heat to medium-low and simmer for about 2 hours or until beef is tender.
While the beef cooks heat a small dry skillet over medium heat then add the shredded coconut and toast, stirring often, until lightly browned, about 30 seconds then transfer toasted coconut to a small bowl and set aside.
When the beef is tender remove the lid from the Dutch oven and stir in the toasted coconut.
Increase the heat to medium and continue cooking, uncovered, stirring often, while you cook the rice.
Stir together the rice, water, and 1/4 tsp salt in a medium-size saucepan over medium-high heat then bring to a slight boil.
Place a lid on the pan and reduce the heat to low then simmer the rice for 10 minutes, without removing the lid.
Turn off the heat to the rice and let the rice sit for 20 minutes, keeping the lid on the entire time.
When the beef liquid has thickened, take the Dutch oven off the heat and stir in the lime juice then season with salt & pepper to taste.
Fluff the rice with a fork and serve with the beef.
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