Boil the smoked beef for 1 hour or until softened. Strain and reserve the cooking liquid. Once the beef has cooled, finely slice and set aside.Heat the oil in a frypan or wok over high heat. Add the garlic and Asian shallots, and stir-fry until fragrant. Add the ginger, galangal, lemongrass, turmeric, paprika, salt, beef, chilli and the reserved cooking liquid. Reduce the heat to medium-low and simmer for 4 minutes.
Add the kaffir lime leaves and spring onion.
Garnish with sawtooth coriander. Serve with sticky rice or jasmine rice.