Beef Rendang

Name: Beef Rendang
Yield: 10
Ingredients: 50.0ml Vegetable oil; 200.0g Knorr Professional Blue Dragon Thai Red Curry Paste 1.1kg; 80.0g Tomato puree; 500.0g Onion; 400.0ml Light coconut milk; 600.0ml Water; 20.0g Brown sugar; 10.0g Chinese five spice; 70.0g Tamarind; 800.0g Rump steak; 30.0g Coriander; 10.0g Red Chillies

Rendang is a West Sumatran caramelised beef curry. This simplified recipe uses KNORR Red Thai Paste that doesn't sacrifice the taste.

...

For the Curry sauce:

Vegetable oil 50.0 ml
Knorr Professional Blue Dragon Thai Red Curry Paste 1.1kg 200.0 g
Knorr Professional Blue Dragon Thai Red Curry Paste 1.1kg
Buy Product

x

Bidfood

Brakes

Product Specification
Tomato puree 80.0 g
Onion 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

Summer

Winter

Pub Food

Contract Catering

Thai

Beef

Autumn

Spring

Main courses

Asian

Rendang is a West Sumatran caramelised beef curry. This simplified recipe uses KNORR Red Thai Paste that doesn't sacrifice the taste.

...

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