Tamarind Beef Curry (Samlaa Ko Phet)

• 1 ounce concentrated tamarind pulp
• 1/2 cup boiling water
• 1 lb filet of beef
• 2 chilies, coarsely chopped
• 1 tablespoon fresh cilantro
• 1 teaspoon ground galangal
• 2 teaspoons ground lemongrass
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 ounces coconut milk
• 5 ounces eggplants, cut into 1-inch cubes
• 1 lime, rind grated and juiced

1. In a small bowl, combine tamarind pulp with the boiling water and let steep for 20 minutes.
2. Meanwhile, cut the meat into thin strips, 1/2-inch wide and 2-inches long.
3. In a food processor, combine chili, cilantro, galangal and lemon grass and process to a paste.
4. Heat the oil in a wok, add onions and garlic and stir-fry for about 2 minutes; add the paste from the food processor and stir-fry 3 minutes more.
5. Add the beef and stir-fry 3 to 4 minutes; next add the fish sauce, sugar, and coconut milk.
6. Strain the tamarind liquid into the wok, discarding the solids; mix well and simmer for 15 minutes.
7. Add the eggplant, lime juice, and grated peel; continue simmering 5 minutes to soften the eggplant.
8. Serve immediately.

boiling water, filet of beef, chilies, fresh cilantro, ground galangal, ground lemongrass, vegetable oil, onion, garlic, fish sauce, sugar, coconut milk, eggplants, lime

Taken from www.food.com/recipe/tamarind-beef-curry-samlaa-ko-phet-503415 (may not work)