Blend the spices in a blender until it is smooth. Next, prepare a tall pot and put the coconut milk, lemongrass, galangal, kaffir lime leaves, tamarind paste and blended spices in the pot.
Heat the wok to high heat, cook and often stir the coconut milk for 15 minutes. Then add the beef and stir for another 10 minutes in high heat. After that, reduced to low heat and simmer for 1.5 hours until coconut milk has reduced significantly and oil comes out of the coconut.
Once it has dried up, turn off the heat and serve hot with steam white rice/brown rice. Garnish with fried shallots.