Slice the beef into relatively large and equal-sized pieces.
Fill a pot with water.
Add the aromatics – the lemongrass, galangal and shallots.
Braise the beef over low heat, starting from cold. Keep braising until the beef is tender; add water if needed. The cooking time will vary depending on the age, quality and cut of the beef.
Pre-cook the bamboo shoots:
In a pot with water and salt, bring the bamboo shoots to a boil. When the water turns yellowish, strain and change the water. Repeat two or three times until the bitterness of the bamboo shoots has mellowed down.
Prepare the curry paste:
An overview of the curry paste ingredients.
In a pestle and mortar, pound the curry paste; start with the chilies and gradually add the other ingredients, from the driest to the wet. Pound the paste to a semi- fine consistency. Set aside.
Cook the curry:
In a pot, dilute the paste with chicken stock to the desired consistency.
Bring the stock to a boil and cook it until the paste loses its rawness.
Add the braised beef and continue to cook on medium heat.
Add the bamboo shoots and cook them thoroughly.
Add all the other ingredients and cook until the eggplants are fully cooked.
Seasoning:
Season to a salty flavor profile using fish sauce.