2 stalks lemongrass, crushed and cut into 3 inch stalks
1 turmeric leaf
1 whole nutmeg crushed
Cut beef into 1 inch cubes. Pat dry with kitchen (paper) towels. Salt and pepper both sides.
Heat 1 teaspoon of oil in a large skillet on medium heat. Brown meat on all sides (about 5-10 minutes). Remove to a plate. Repeat with remaining meat and oil. Do not crowd pan. You want to get a nice browning. Do in 2-3 cycles if needed.
Turn slow cooker to low. Put all beef into slow cooker. Deglaze your pan with 1/4 cup of water and scrape all browned bits off the pan. Move beef water into slow cooker.
* If you do not have a slow cooker, use a large cassarole dish in the oven at 100 degrees C
Using a food processor, combine all dry (garlic powder, onion powder, ground ginger, crushed red pepper flakes) and wet spices(fresh garlic, fresh ginger, and Galangal Kha). Puree for 3-5 minutes into a smooth paste. Put paste into slow cooker
Take cheesecloth and wrap spices into a bundle. (bay leaves, lemongrass, lime leaves, turmeric leaves, nutmeg).
Add coconut milk and brown sugar substitute to slow cooker and stir. Add cheesecloth spice bundle.
Cook on slow for 6-8 hours (with lid off) or until the liquid evaporates to a thick sauce of desired consistency.
Serve with cauliflower rice
We had to drop the traditional onion to cut the carbs in the recipe, but it is still delicious. If you want to make a lowfat version, try with chicken.