Beef Rendang
Rendang is a West Sumatran caramelised beef curry. This simplified recipe uses KNORR Red Thai Paste that doesn't sacrifice the taste.
Beef
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Beef Rendang
−
+
£160.75
For the Curry sauce:
Vegetable oil
/ml
50.0 ml
0%
Knorr Professional Blue Dragon Thai Red Curry Paste 1.1kg
/g
200.0 g
0%
0
May Contain Peanuts
May contain tree nuts
Tomato puree
/g
80.0 g
0%
Onions
/g
500.0 g
0%
Light coconut milk
/ml
400.0 ml
0%
Water
/ml
600.0 ml
0%
Brown sugar
/g
20.0 g
0%
Chinese five spice
/g
10.0 g
0%
Tamarind
/g
70.0 g
0%
Rump steak
/g
800.0 g
0%
Coriander
/g
30.0 g
0%
Red Chillies
/g
10.0 g
0%
/
For the Curry sauce:
-
Vegetable oil 50.0 ml
-
Tomato puree 80.0 g
-
Onions 500.0 g
-
Light coconut milk 400.0 ml
-
Water 600.0 ml
-
Brown sugar 20.0 g
-
Chinese five spice 10.0 g
-
Tamarind 70.0 g
-
Rump steak 800.0 g
-
Coriander 30.0 g
-
Red Chillies 10.0 g
Preparation
-
For the Curry sauce:
- Blend the onions with a little water until smooth.
- Place the oil into a pan and add the KNORR Blue Dragon Thai Paste, onion puree and tomato puree then fry for 2-3 minutes.
- Add the coconut milk, water, five spice, sugar and tamarind.
- Bring to the boil and simmer for 35-40 minutes until reduced slightly.
- Dice the beef into 1” pieces and seal in hot pan.
- Then add to the curry sauce and simmer for 1 hour or until tender.
- Garnish with coriander, Strips of red chilli and serve with jasmine rice
