Beef Curry with coconut sambal

1bunch coriander roots 6cm piece ginger 1 red onion 2 small red chillis
4 kaffir lime leaves, stalks removed 4 cloves garlic 3cm piece galangal 3cm
piece turmeric 1 lemongrass stalk, white only
1 tsp tamarind, 2 tbsp peanut oil
1 tbs coriander seeds, toasted, 1 tbs peanut oil for frying, 1kg beef, diced
Into 2cm pieces
400ml can coconut milk, 2 tbs fish sauce, 1 tsp sea salt
1⁄2 bunch coriander leaves, finely chopped, 1⁄2 cup shredded coconut, 1
Tbs fish sauce
1⁄2 tbs maple syrup juice, 1 large lime rind of 1 lime
For the paste, place all ingredients into a blender and pulse until fully combined.
Using a heavy deep casserole dish, fry off the beef until golden brown. Add coriander seeds and fry for a further minute. Remove beef from dish. Add the curry paste to the dish and gently fry for 2 minutes. Add the beef and stir to coat. Add the coconut milk, fish sauce and salt and stir to combine. Bring to a gentle simmer and cover for at least 2--2.5 hours or until the curry is thick and the beef is tender. For the sambal, combine all ingredients together well. Serve with rice and top with the coconut lime sambal.