KING OF KINGS Full Cream Evaporated Milk
Place spice paste ingredients into a blender and blend until smooth.
Heat oil in a heavy-bottom saucepan and fry the spice paste over medium heat for about 10 minutes, stirring until the mixture starts to release oil.
Add the beef, lime leaves, brown sugar, lemongrass and galangal and stir to mix.
Add MARIGOLD Evaporated Milk and salt, and bring to a boil. Reduce heat to low so that the mixture cooks at a very gentle simmer – it should barely quiver while cooking.
Put the lid on and cook for about 2½ hours, or till the meat is very tender and the gravy is thick.
Serve with steamed white rice.