Chop red chilies and in a blender, add shallots, chili, garlic and lime leaves. Along with candlenuts and lemongrass and oil, blend into a paste and set aside.
In a pan, fry the spice paste until aroma surfaces, then add in the meat and begin to toss evenly until the meat becomes tender.
Add in the turmeric leaf, bay leaves, kaffir lime leaves, star anise and dried tamarind. Keep cooking with medium heat, as you season with black pepper, salt and sugar
Pour in the coconut milk and season the beef rending with salt, pepper and sugar.
Let it simmer on low heat for about an hour or until the stew turns dark brown.
| If paste mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency