Recipe may contain peanuts, tree nuts, milk, sesame and lactose.
Serve this creamy beef rendang recipe with steamed white rice for a simple midweek dinner the whole family will devour.
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp salt
1/2 tsp chilli flakes
1.3kg piece beef topside, cut into 5cm pieces
1 tbsp peanut oil
1 brown onion, finely chopped
1 tbsp finely chopped fresh ginger
4 garlic cloves, finely chopped
1 lemongrass stalk, finely chopped, plus 1 extra stalk, smashed
400ml coconut milk, plus extra to drizzle (optional)
45g (1/2 cup) desiccated coconut, toasted
3 fresh kaffir lime leaves
5 green cardamom pods, smashed
1 cinnamon stick
Fresh coriander sprigs, to serve
Steamed rice, to serve
5 Method Steps
Step 1Combine the coriander, turmeric, salt and chilli flakes in a large bowl. Add the beef and toss to combine.
Step 2Heat the oil in a large non-stick frying pan over high heat. Cook the beef, in batches, for 5 minutes, turning often or until browned. Transfer to the slow cooker.
Step 3Add the onion to the frying pan. Reduce heat to low and cook, stirring often, for 5 minutes or until softened. Add the ginger, garlic and chopped lemongrass. Cook, stirring, for 1 minute or until aromatic. Add the coconut milk and 125ml (1/2 cup) water. Stir to combine.
Step 4Pour the coconut milk mixture over the beef in the slow cooker. Add the desiccated coconut, lime leaves, cardamom, cinnamon and extra smashed lemongrass stalk. Cover and cook on HIGH for 4 1/2 hours or until meat is very tender.
Step 5Serve the curry drizzled with extra coconut milk (if desired) and sprinkled with coriander. Serve with rice.