About this recipe:A subtly spiced Indonesian beef rendang curry that you can make from scratch without the need for ready made curry paste or packet sauces!
750g beef stewing steak, cubed
salt and pepper, to taste
2 tablespoons coconut oil or olive oil
grated zest of 1/2 lime
1 beef stock cube
200ml of water
200ml coconut cream
Rendang curry paste
3 shallots, peeled, coarsely chopped
2 red chillies, seeded, chopped
3 cloves garlic, minced
1 (3cm piece) fresh ginger, peeled and chopped
1 tablespoon turmeric
2 tablespoons crunchy peanut butter
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Make the rendang curry paste: In a food processor or blender, combine the shallots, chillies, garlic, ginger, turmeric and peanut butter. Puree until it becomes a thick and somewhat smooth paste.
Season the beef with salt and pepper. Heat 2 tablespoons coconut oil or olive oil in a frying pan. Fry the meat in batches until brown on all sides. Transfer to a bowl and set aside.
Using the same pan, gently fry the curry paste for a few minutes. Add the beef back in. Stir in lime zest, stock cube, water and coconut cream; stir well. Bring to the boil, then reduce the heat to low. Cover with a lid but not completely to allow some of the liquid to evaporate. Simmer gently for 3 hours, or until sauce has thickened and beef is tender.
Serve with lime wedges, white rice and green vegetables.