Beef Rendang Curry
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Crunchy Peanut Butter1 tbsp
Ground Turmeric3 cloves
Garlic (minced)790 g
Beef Stew Meat (cubed)1
Salt2 tbsps
Coconut Oil3 cup
WaterDirections:
1
Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste
2
Season beef with salt and pepper
3
Heat coconut oil in a large skillet over medium heat
4
Cook beef in batches until browned, about 1 minute per side
5
Transfer to a bowl
6
Fry curry paste in the same skillet until fragrant, 2 to 3 minutes
7
Return beef to the skillet
8
Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine
9
Bring to a boil
10
Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours