Rendang Curry
500 grams Beef Chuck Steak – Cubed
Fish Sauce
2 Cans of Light Coconut Milk
2 teaspoons Rendang Curry Paste (found at Asian or Chinese Grocery)
4 Tablespoons Brown Sugar
Kafir Lime Leaves (I found you can buy a jar at supermarket)
1. Place the cubed steak in a medium bowl and season with 2 teaspoons of fish sauce. Set aside.
2. Heat 1 can of coconut milk in a medium frypan. Let it cook for a few minutes until it bubbles and thickens. Add in the curry paste and work it into the coconut milk using the back of a spoon.
3. Once combined, add in the rest of the coconut milk and cubed steak. Add 1 teaspoon of the lime leaves, and 2 teaspoons of fish sauce.
4. Simmer this gently for 1 ½ hours on low heat to reduce.
5. Add in 2 teaspoons fish sauce, and 4 tablespoons of Brown Sugar (or less to taste).
We serve this on thin noodles, but lovely with rice as well.
We have also tried this with beef mince meatballs. Very nice, but need to stir very gently. If you do not have 1 ½ hours to reduce it still tastes good, but gets better if you leave it for the longer time.
