Name: Beef rendang
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 6
Ingredients: Curry paste; 6 dried long red chillies; 1 cup (70g) shredded coconut; 1 tablespoon coriander seeds; 2 teaspoon cumin seeds; 40 gram piece fresh ginger, peeled, coarsely chopped; 30 gram piece fresh galangal, peeled, coarsely chopped; 30 gram piece fresh turmeric, peeled, coarsely chopped; 6 eschalots, coarsely chopped; 6 clove garlic, coarsely chopped; 2 lemongrass stalks, chopped, reserving green stalks; 1/2 cup water; 1 tablespoon vegetable oil; 1.2 kilogram beef chuck steak, cut into chunks; 1 cup (250ml) fresh coconut water; 2 400 ml cans coconut milk; 1/4 cup (75g) tamarind paste; 1 cinnamon quill; 6 kaffir lime leaves, shredded, plus extra to serve; 1 tablespoon finely chopped dark palm sugar; 3 cup steamed rice (from 1 cup raw), to serve

Beef rendang

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Serves 6

Prep

20M

Cook

2H 45M

Total

3H 5M

Ingredients

Curry paste

6 dried long red chillies

1 cup (70g) shredded coconut

1 tablespoon coriander seeds

2 teaspoon cumin seeds

40 gram piece fresh ginger, peeled, coarsely chopped

30 gram piece fresh galangal, peeled, coarsely chopped

30 gram piece fresh turmeric, peeled, coarsely chopped

6 eschalots, coarsely chopped

6 clove garlic, coarsely chopped

2 lemongrass stalks, chopped, reserving green stalks

1/2 cup water

1 tablespoon vegetable oil

1.2 kilogram beef chuck steak, cut into chunks

1 cup (250ml) fresh coconut water

2 400 ml cans coconut milk

1/4 cup (75g) tamarind paste

1 cinnamon quill

6 kaffir lime leaves, shredded, plus extra to serve

1 tablespoon finely chopped dark palm sugar

3 cup steamed rice (from 1 cup raw), to serve

Method

1.To make curry paste, soak dried chillies in boiling water for 30 minutes, until softened. Heat a large heavy-based frying pan on medium. Cook coconut, stirring, for 2-3 minutes, until golden. Transfer to a blender.

2.Toast coriander and cumin seeds in same pan for 2-3 minutes, until fragrant. Add to coconut with soaked chillies, ginger, galangal, turmeric, eschalot, garlic and chopped lemongrass. Blend until chopped. Add 1/2 cup water and blend until smooth.

3.Heat oil in same pan on medium. Cook curry paste, stirring, for 2-3 minutes, until fragrant. Cook beef, in batches, stirring, for 3-4 minutes, until browned.

4.Return beef to pan with coconut water, coconut milk, tamarind, cinnamon, kaffir leaves, palm sugar and reserved lemongrass stalks. Stir to combine. Reduce heat to low and cook, covered, for l hour. Remove lid and simmer for 1 1/2 hrs, until beef is tender and sauce has thickened slightly.

5.Remove and discard lemongrass stalks. Season. Serve curry with steamed rice and extra kaffir lime leaves.

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