Beef Rendang

Ingredients (bulleted, serves 4–6):

• 3 shallots, roughly chopped
• 2 garlic cloves, peeled and chopped
• 2cm piece of root ginger, peeled and roughly chopped
• 4–5 long red chillies, deseeded and roughly chopped
• 1 tsp galangal (or a little extra ginger, if unavailable)
• 1 stalk lemongrass, roughly chopped
• 1 tsp ground turmeric
• 2 x 400ml tins coconut milk
• 1kg stewing/casserole beef, cut into largish chunks
• 2 kaffir lime leaves (fresh or dried), chopped/crushed
• Salt

Method:

1. Blitz the shallots, garlic, ginger, chillies, galangal, lemongrass, turmeric and 1 tsp salt in a blender or food processor with around 100ml of the coconut milk, until smooth.
2. Place the paste in a large pan (a Le Creuset is ideal). Add the beef, kaffir lime leaves and remaining coconut milk, topping up with water if it doesn't quite cover the meat.
3. Stir well and bring to a simmer.
4. Leave to gently bubble away for 2½–3 hours, stirring occasionally, until the coconut milk has reduced and the curry is fairly thick. (If making ahead, stop here and finish later.)
5. Remove the lid and continue cooking for a further 30 minutes or so, stirring occasionally, until the oil from the coconut milk starts to come to the surface.
6. Serve hot with plenty of Thai rice.

This recipe is part of my Curry Recipes collection. Wonky photos, proper food, genuine adventures – The Flexible Chef