Beef rendang curry with fresh coconut sambal
Fresh red chilli
2 whole, dried
1 medium, coarsely chopped
2 piece(s), stems, pale section only, coarsely chopped
Kaffir lime leaves
2 individual, centre vein removed, coarsely chopped
1 tbs, finely grated
Trimmed beef chuck steak
640 g, (Buy 800g) cut into 3cm cubes
Beef stock, liquid, salt-reduced
2 cup(s), (500ml)
Powdered coconut milk
Orange sweet potato (kumara)
500 g, cut into 4cm pieces
400 g, cut into 5cm pieces
55 g, (½ cup)
Fresh green chilli
1 whole, deseeded, thinly sliced
- Place the dried chillies in a small heatproof bowl. Cover with boiling water and set aside for 10 minutes to soften. Drain well.
- Using a food processor, process the chillies, onion, lemongrass, lime leaves, ginger, cumin, ground coriander and turmeric until a coarse paste forms.
- 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
- 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.
- 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.