Indonesian style curry

This dish tastes similar to green Thai curry. I like using shabu shabu because the flavor penetrates the meat and the dish cooks faster.

Powdered Cayenne to taste (for milder curry, use 1/4 t.)
3 cloves garlic
1 t. Ground Coriander
1 pod tamarind, peeled, seeds removed
5 Peanuts chopped
3 lemongrass-use the white part only, peel off a few layers, chop like a scallion, into small circles
Dash Nutmeg
1 t. Turmeric
1/2 Tablespoon Galangal small, grated (omit if you can not find), do not use too much!
Ginger finger, grated (about 2-3 t.)
Lime zest
Salt
1 can of Coconut milk
1 lb. Shabu shabu (thinly sliced ribeye)
Chopped macadamia (can substitute with peanuts)
Star anise, ground

Fry everything except meat, milk, garlic. Add garlic and meat. Then coconut milk. Serve with rice.