- Curry Paste:
- 3 shallots, coarsely chopped
- 2 red chile peppers, seeded and chopped
- 2 tablespoons crunchy peanut butter
- 1 tablespoon ground turmeric
- 3 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, peeled and chopped
- Beef Rendang:
- 1 3/4 pounds cubed beef stew meat
- salt and ground black pepper to taste
- 2 tablespoons coconut oil
- 3/4 cup water
- 1/2 (14 ounce) can unsweetened coconut cream
- 1 cube beef bouillon
- 1/2 lime, zested
- Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.
- Season beef with salt and pepper.
- Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.
- Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.
10/13/2019
recipepes.com
beef rendang curry, recipe
PT15M
PT1H
5
455 calories
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