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Beef rendang curry with fresh coconut sambal

Beef rendang curry with fresh coconut sambal

Total Time
2 hr 30 min
20 min
2 hr
You don’tneed a slow cooker to create this warming dish – all you need is time.


Fresh red chilli

2 whole, dried

Brown onion

1 medium, coarsely chopped

Fresh lemongrass

2 piece(s), stems, pale section only, coarsely chopped

Kaffir lime leaves

2 individual, centre vein removed, coarsely chopped

Fresh ginger

1 tbs, finely grated

Ground cumin

1 tbs

Ground coriander

2 tsp

Ground turmeric

1 tsp

Olive oil

1 tbs

Beef chuck steak, raw

640 g, (Buy 800g) cut into 3cm cubes

Salt-reduced liquid beef stock

2 cup(s), (500ml)

Powdered coconut milk

1 tbs

Orange sweet potato (kumara)

500 g, cut into 4cm pieces

Green string beans

400 g, cut into 5cm pieces

Coconut, flesh

55 g, (½ cup)

Fresh green chilli

1 whole, deseeded, thinly sliced

Fresh coriander

2 tbs


  1. Place the dried chillies in a small heatproof bowl. Cover with boiling water and set aside for 10 minutes to soften. Drain well.
  2. Using a food processor, process the chillies, onion, lemongrass, lime leaves, ginger, cumin, ground coriander and turmeric until a coarse paste forms.
  3. Heat the oil in a large saucepan over high heat. Add the chilli paste and cook, stirring, for 5 minutes or until fragrant. Add the beef and stock. Bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 1½ hours or until the beef is tender
  4. Stir in the coconut milk powder until combined. Add the sweet potato and cook, covered, for 20 minutes or until tender. Add the beans and cook for a further 5 minutes or until tender. Remove from the heat. Season with salt and pepper.
  5. Meanwhile, to make the fresh coconut sambal, combine the coconut, green chilli and fresh coriander in a bowl. Serve the beef sprinkled with the coconut sambal.


SERVING SUGGESTION: ½ cup (85g) steamed jasmine rice. TIP: Freeze the curry at the end of step 4.