Recipes

Rendang Beef Curry

Serves: 4
Preparation Time: 10
Cooking Time: 60

Ingredients

  • Rendang curry paste:
  • 1 tbsp olive oil
  • 1 brown onion, coarsely chopped
  • 1 small red chilli, roughly chopped
  • 1 stem lemon grass, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tbsp lemon juice
  • 2 tsp grated ginger
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp salt
  • Rendang beef curry:
  • 2 tbsp olive oil
  • 1kg chuck steak, cut into 2 cm cubes
  • 7 tbsp randang curry paste
  • 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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