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Rendang beef curry

Serves: 4 people
Prep time:
Cooking:

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Ingredients

Rendang beef curry paste

  • 1 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 1 small red chilli, roughly chopped
  • 1 stem lemon grass, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tbs lemon juice
  • 2 tsp grated ginger
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp salt

Rendang beef curry 

  • 2 Tbs olive oil
  • 1kg chuck steak, cut into 2 cm cubes
  • 7 tbs randang curry paste (see attached recipe)
  • 500ml (2 cups) Campbell’s Real Stock - Beef
  • 1 cup coconut cream

Method

  1. To make rending curry paste, place all ingredients into a blender or food processor, blend until thickened and combined.
  2. Heat a medium sized saucepan over medium- high heat. Lightly brown beef in batches.
  3. Add rendang curry paste and cook for 1-2 minutes, add Campbell’s Real Stock, bring to the boil, reduce heat and simmer for 30 minutes. Add coconut cream, bring to the boil and simmer for a further 30 minutes. Season to taste. Serve with rice

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