Beef Rendang Curry

Home Chef Kit Recipe

You can make my delicious Beef Rendang at home in just 4 simple steps. You'll love the authentic flavour and you can enjoy a mild or hot version just by adjusting the amount of chilli.

JUST ADD

• 500g of sliced beef
• 200g of diced vegetables

STEP 1 - COOK ME CAREFULLY

  • Carefully dry roast the DESICCATED COCONUT over a very low heat for 3-4mins or until golden brown.

STEP 2 - AROMA TIME AND ADD THE BEEF

  • Add my special BEEF RENDANG CURRY PASTE to the pan with the coconut and cook for 2 min on a medium heat.
  • Add 500g of thinly sliced beef, stir to coat well with the fragrant curry paste and then cook for 3 mins.

STEP 3 - KAFFIR KICK, CHILLI OPTIONAL

  • Add my secret ingredient - KAFFIR LEAVES - and stir to mix well into the curry.
  • The chilli is optional and you can chop the chilli if you like an extra burst of heat! 

STEP 4 - COCONUT MILK, SIMMER AND SERVE

  • Add the sachet of coconut milk with 125ml (1/2 cup) of water. 
  •  Raise the cooking heat to bring the curry to a boil, then reduce heat to a gentle simmer. 
  •  Cook the curry for 20-25mins or until the beef is tender and the curry thickens. 
  • Add 200g of mixed chopped vegetables and cook for a final 3 mins.

SASHI'S HELPFUL TIPS

  • You can thinly slice the beef to reduce the cooking time for this dish.
  • Cut your vegetables so they cook at the right speed - thinly slice hard vegetables like carrots, but keep softer vegetables larger so they retain their texture and flavour.
  • If you're feeling creative, you can try the Rendang Curry Home Chef Kit with chicken - it's delicious!
  • Serve with coconut rice and garnish with fresh coriander leaves.

Watch Sashi cook his Beef Rendang Curry

SEE OTHER RECIPES FROM SASHI'S RANGE

MALAYSIAN CHICKEN CURRY


Serve with rice or roti bread and garnish with fresh chopped coriander leaves.


SEE RECIPE