15 dried japones chiles or 10 dried chiles de árbol or 3 tbs. sambal oelek
1-1/2 cups sliced shallots (from 4 large shallots)
2 tbs. sliced garlic
1 tbs. sliced peeled fresh ginger
1 tbs. chopped fresh or frozen and thawed galangal (optional)
4 whole cloves
4 whole green cardamom pods
2 whole star anise
1 3-inch-long cinnamon stick, snapped in half
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. ground fennel seeds
1 tsp. ground turmeric
1/2 tsp. freshly ground black pepper
3/4 cup canola or vegetable oil; more as needed
2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
1 13.5-oz. can unsweetened coconut milk
1/4 cup tamarind concentrate
3 wild lime leaves, thinly sliced
2 medium lemongrass stalks, bruised with back of knife and tied in a knot
4 tsp. palm sugar or dark brown sugar
2-1/2 tsp. table salt
1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
1/4 cup coarsely chopped fresh cilantro, for garnish (optional)