Coconut Beef Curry featuring YIAH Indonesian Rendang spice blend

Slow Cooker Coconut Beef Curry

Adapted from the SBS food site recipe for: Beef Rendang        

 

Ingredients                                          

www.sharoncislowski.yourinspirationathome.com.au

• 2 small fresh chillies( add more or less according to preference- this is mild)
• 1 red onion chopped
• 3 fresh garlic cloves, chopped
• 1 Tbsp crushed ginger
• 1 lemongrass stalk, finely chopped
• 2 1/2dessert spoons of YIAH Indonesian Rendang spice blend
• 1 cup (90 g) desiccated coconut
• 2 kaffir lime leaves, rolled and sliced
• 2 dried bay leaves
• 1 kg chuck steak, cut into 3 cm cubes
• 1 x 400ml can coconut milk
• Tamarind paste to taste ~ 2 tspn
• Lime to taste at end

Method

1. Place the chilli, onion, garlic, ginger and lemongrass in a blender or food processor and blend to a paste. Add YIAH Indonesian Rendang spice blend and blend to combine.
2. Heat a frying pan over low heat and toast the coconut until golden.
3. Put paste, coconut milk, kaffir lime leaves, bay leaves and beef in slow cookr and turn to high for ~ 1 hr then turn down to low and cook for a further 3-4 hours
4. Mixture may be thick at first, use a little water ~ 100mL to thin out.
5. Keep an eye on the consistency throughout cooking, you may need to allow it to 'let off steam' to thicken up!
6. Serve on a bed of basmati rice with Asian Greens.