Pre-heat the oven to 170°C, 325°F, Gas mark 3
Blend chillies, onions, garlic, galangal and ginger together.
Heat the oil in a cast iron casserole and fry the blended ingredients for 2 minutes to allow the aroma of the spices to come through. Add in the sliced beef steak to brown for 5 minutes.
Stir in the thick coconut cream and bring slowly to the boil. Add the lemon grass and salt. Cover the casserole and cook in the oven for 2 hours until the beef is tender and the sauce is very thick.
Stir in the brown sugar and season to taste. Serve with fresh steam cooked rice.
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