Quick and easy, this Asian inspired curry packs a punch of flavour! Beef rendang 1 tablespoon peanut oil 500g beef rump steaks, trimmed 1 medium red onion, finely chopped 1 cup shredded coconut 2 tablespoons Spencers Thai Red Curry Paste 400g can coconut cream 1 cup beef stock 2 tablespoons fish sauce 1 tablespoon lime juice steamed Spencers Basmati Rice, lime wedges and fresh coriander leaves, to serve 1. Heat half the oil in a large frying pan over high heat. Cook beef for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. 2. Add onion and coconut to pan. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut cream, stock and fish sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened. Stir in lime juice. 3. Thickly slice beef. Return to pan. Simmer for 1 to 2 minutes or until just heated through. Serve with rice, lime wedges and coriander. Variation: You could add 1 thickly sliced red capsicum, 1 thinly sliced zucchini and 1 thinly sliced carrot with the curry paste in step 2.
Posted on: Mon, 01 Sep 2014 03:55:16 +0000
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