Ingredients

• 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

Instructions

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.