serves
4
prep
10 minutes
cook
2:30 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
- 800 g beef chuck steak, cut into large cubes
- 185 g Rendang curry paste
- 4 tbsp vegetable oil
- 1 eggplant, cut into 3 cm cubes
- 1 onion, sliced
- 1 cinnamon stick
- 1 knob galangal, sliced
- 2 cloves garlic
- 270 ml coconut milk
- 1 cup desiccated coconut
- ½ tsp chilli powder
- 1 purple shallot, finely sliced
- 1 makrut lime leaf, finely sliced
- 1 cucumber, cut into cubes
- Lime, to garnish
- Cooked rice, to serve
Marinating time: overnight.
Instructions
- Combine the beef and the curry paste. Marinate in the fridge overnight.
- The following day, in a large heavybased casserole, add half of the oil and sauté the eggplant until just golden. Remove from the pan and reserve for later.
- Now add the remaining oil and add the onion, cinnamon, galangal and garlic. Fry for 3 minutes or until fragrant and then add the meat. Cook for 4 minutes, stirring continually before adding the coconut milk.
- Bring to the boil and season with a pinch of salt. Add half a cup of water and then turn the heat down and cook gently for 2 hours or until the meat is very tender. If the curry seems a little dry you may add another half a cup of water. Thirty minutes before the end of cooking add the eggplant.
- Heat a pan over medium heat and add the desiccated coconut and chilli powder. Toast until golden brown and then turn the heat off. Add the shallots and makrut lime.
- Serve the curry with rice, sprinkle over the coconut and serve with fresh cucumber and lime on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
