Step 1
Start by tossing the shallots, lemongrass, garlic, ginger, galangal, and chile peppers into a food processor and pulse them until you get a rough paste. Heat some vegetable oil in a large pot over medium heat, then add the spice paste. Cook it, stirring often, until it starts to sizzle and smells amazing—this usually takes about 3 to 5 minutes. Sprinkle in the curry powder and give it another minute to toast and release its aroma. Next, add the beef and stir well to coat all the pieces in those spices; let it cook for about 3 minutes. Pour in the coconut milk, cover the pot, and let everything simmer gently until the beef is tender, which should take around 30 minutes. Once the meat is soft, stir in the vinegar, sugar, and salt. Keep the pot covered and let the stew cook down until the sauce thickens up nicely, about another 30 minutes.
