Beef Rendang Coconut Curry

Beef Rendang Coconut Curry

SM
Meat, Gluten Free

There is something so satisfying about preparing a curry from scratch. The mix of herbs and spices in this dish complement each other so well and it ‘s easy to prepare despite the long list of ingredients. During the cooler months, few things are as satisfying as a hearty curry.

Serves 6

Ready in 60 mins

Paste

  • 1/2 tsp dried chill flakes

  • 1 small red onion, roughly chopped

  • 2 garlic cloves

  • 3-4cm piece of fresh galangal, outer layer removed and grate the white centre

  • 3-4cm piece of ginger, remove outer skin and grate

  • 1 lemongrass stalk, finely chopped.

Curry

  • 1 cup shredded coconut, toasted

  • 1 tbsp extra virgin olive oil

  • 5 kaffir lime leaves

  • 700g rump or blade beef steak, all fat removed and diced into 3cm cubes

  • 1 x 400ml can light coconut cream

  • 2 tbsp curry powder

  • 2 tbsp maple syrup

  • 1 tbsp tamari

  • 1 cup water

If Galangal is not available, replace it with an equivalent amount of ginger.

I love cooking this recipe on a Sunday evening, it fills the house with the most amazing coconut aroma. This is one of the most requested meals from the males in my family.

Step by Step Instructions

Step 1

To prepare paste, add all paste ingredients to a food processor with just enough water to wet the ingredients (about 2 tbsp). blend to a smooth paste consistency.

Step 2

In a heavy base pan, dry toast shredded coconut until slightly browned, stirring constantly for about 5 minutes. Remove from pan and set aside.

Step 3

Add Extra virgin olive oil to pan and heat to medium. Add prepared paste and cook for 6 minutes until fragrant. Add kaffir lime leaves and cook for 3 minutes until leaves soften.

Step 4

Add diced beef to pan with coconut cream, curry powder, maple syrup, tamari and water. Simmer covered for about 45 minutes, stirring regularly to avoid the bottom sticking. Remove the lid and simmer for 10 minutes until the curry reduces. The beef should be soft and break apart easily.

Step 5

Serve with brown rice and steamed green vegetables. Enjoy!

For gluten free, check the labels on your curry powder and use pure maple syrup and a gluten-free soy sauce or tamari.

Pear & Raspberry Coconut Loaf

Pear & Raspberry Coconut Loaf
Barley Risotto with Roasted Sweet Potato

Barley Risotto with Roasted Sweet Potato