Put all of the spice paste ingredients in the bowl of a food processor fitted with an ‘S’ blade. Process into a fine paste.

Add the olive oil to a large pot and heat over medium heat. Add the ground spice paste to the pot and mix well to combine. Saute until aromatic, about 1 minute, then cover with a lid and simmer for 4-5 minutes.

Lower the heat to medium-low and add the lemongrass, makrut lime leaves and the beef chuck cubes. Stir consistently for 5 minutes, allowing the beef to absorb the flavors.

Add the coconut cream, beef bouillon powder, salt, pepper, and sugar. Stir to combine, then bring to a simmer on low heat so the sauce is bubbling very gently. Add more salt and sugar to taste if needed.

Stir in 1-2 cups of boiling water, then continue to simmer, partially covered until the beef is meltingly tender and the rendang gravy has thickened, about 2 hours. Stir and add more water if needed to ensure the rendang doesn’t dry out.

The sauce will start as a pale brown. Towards the end, as it reduces, the oil will begin to separate and the dish will darken. Once it reaches a dry, curry-like consistency, remove from heat and serve hot with rice.