Name: Malaysian Beef Curry
Cook time: 6 hours
Yield: 6 Servings
Ingredients: 8 large dried New Mexico chiles; 4 lemongrass stalks; 1/2 cup chopped shallots; 6 garlic cloves, peeled; 2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground ginger; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon golden brown sugar; 3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes; 1 13.5- to 14-ounce can unsweetened coconut milk; 8 kaffir lime leaves; 2 whole star anise; 1 cinnamon stick; 1 tablespoon tamarind paste or tamarind concentrate; Chopped fresh cilantro; Steamed rice

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