4–5 long, red chillies (trimmed, deseeded and roughly chopped)
1 tsp ground turmeric
2 tblsp water
for the pineapple salad:
½ pineapple (diced)
1 small red onion (trimmed and diced)
2 tomatoes (diced)
½ cucumber (de-seeded and diced)
4 sprigs coriander (chopped)
First make the curry paste by placing the shallots, garlic, ginger, lemon grass, chillies, turmeric and water in a food processor and blending until it is a smooth paste.
Place the oil in a pot over a medium heat and stir in the paste and cook for about 2 minutes. Add the sliced onions and cook them off for 4-5 minutes until soft. Then add the beef and stir until its coated with the paste, and cook out for 5 minutes.
Then add the kaffir leaves, cinnamon and star anise and pour in the coconut milk and chicken stock, bring everything to just under the boil and reduce the heat to a simmer. Stir in the sugar, soy and fish sauce and leave over a medium heat for 1 ½ to 2 hours.
Meanwhile make the pineapple salad by placing the pineapple, red onion, tomatoes, cucumber and coriander in a bowl and season. Cook the rice according to the packet instructions.
When the meat is tender remove from heat and sprinkle with chopped coriander. Serve with rice and pineapple salad.