Beef Rendang with Asian Salad.
I have to say that Beef Rendang is my favourite Thai/Malaysian curry. I also believe its the easiest to make. Just a few ingredients blended together, slowly cooked in coconut milk and a humble piece of beef becomes something to die for. Never again will we be having a boring beef casserole!
Curry Paste: 2 Stalks Lemongrass, 3 large shallots, 1/2 bunch coriander( inc roots), 1hp tsp ginger and garlic, 1 chilli, 1 Tsp coriander, turmeric, cumin.
Curry: 500g beef cubed, 250ml coconut milk, 150ml beef stock, 3 lime leaves, 1 star anise. 1 Tbsp of tamarind paste, lime juice, palm sugar, fish sauce.
Asian Salad: 100g shredded cabbage, 50g beansprouts, 1/2 pepper sliced, 50g pea shoots( or green leaf), handful of chopped nuts. Dressing: 1 Tbsp fishsauce, soy sauce, juice of a lime, tsp palm sugar, touch of tamarind. Tsp sesame oil.
Rice to serve.
1) Bash the lemongrass up and whizz together with all the other ingredients until they make a paste. If its dry add a splash of water to make the paste. Otherwise the sauce will end up bitty.
2) Fry paste in 1tbsp oil until all the aromas come off, add the beef and brown as best you can. Then add the liquids, star anise and lime leaves. Add 1 Teaspoon of the other ingredients and taste. Adjust the taste to your liking with the remaining seasonings. Place a lid on the curry and put in an oven at 140c for two hours.
3) For the salad, mix the dressing ingredients together, pour over salad just before serving up the curry.
4) For my guide to rice see my Thai Green Curry recipe.
When serving I toasted a couple of spoonfuls of desiccated coconut and sprinkled on the curry. This gives it a great crunch adding another dimension.
Critique: Although the curry is so moreish and satisfying. I think it’s the smell of the kitchen that draws you in and keeps you wanting more. I don’t think I could get bored of this if I ate it every week.