1 lime, grate the skin to make the spices fragrant
½ teaspoon salt
Aunt Khom always taught us to taste the dish several times during the cooking process because each time something is added, the flavor will change. According to her, “The flavor should be adjusted to taste as you go?”
Grind the spice paste ingredients except for bay leaves, galangal, lemongrass, cinnamon, tomato, and lime.
Cut the tenderloin into five pieces and rub it with a part of the spice paste. Marinate for 15-30mins.
Move the beef into a pan and submerge it in cold water. Cover the pan and braise on low heat until beef is tender and spices infused.
While waiting for the beef, stir fry the remaining spice paste until fragrant. Add lemongrass, galangal, bay leaves, cinnamon, and tomato. Stir until all ingredients are tender. Remove from heat. Set aside.
Pour the spice paste into the coconut mixture. Add sugar, salt, and sweet soy sauce. Add the beef and taste. Cook until liquid is reduced. Remove from heat. Serve.