Beef rendang curry with fresh coconut sambal
4
Points®
Total time: 2 hr 30 min • Prep: 20 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
You don’tneed a slow cooker to create this warming dish – all you need is time.
Ingredients
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
Instructions
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.
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