This is a really simple and delicious curry recipe – the gravy is so full of flavour. I recommend you use Kara coconut milk in a carton if you can find it.
Rendang Of Beef
800g topside beef, cubed
3 tablespoons vegetable oil
150g rendang curry paste (below)
600ml coconut milk
1 1/2 tablespoons tamarind paste
6 kaffir lime leaves, crushed
1 1/2 tablespoons palm sugar, grated
Rendang Curry Paste (makes about 400g)
15g shrimp paste
1 red onion, chopped
6 garlic cloves, chopped
12 long red chillies, seeded and chopped
1 lemongrass stem, white part only, chopped
40g galangal, peeled and chopped
40g ginger, peeled and chopped
1 Lime, finely zested
5g fresh turmeric, grated, or 1 teaspoon ground
Wrap shrimp paste in foil and roast for about 10 minutes in a medium oven until fragrant.
Process all the ingredients together to form a smooth paste.
Heat the oil in a pan or wok.
Add the curry paste and fry for 3 minutes – this will release a very strong chilli fragrance.
Add the beef, coconut milk, tamarind paste and kaffir lime leaves.
Simmer, uncovered, stirring frequently so the coconut milk doesn’t stick for 1-1 1/2 hours, or until the meat is tender and the gravy has thickened.
Add the palm sugar and salt to taste.
Serve with steamed jasmine rice and a wedge of lime.
Soft Shock – Yeah Yeah Yeahs (zSHARE)