BEEF RENDANG CURRY
Ingredients:
Curry Paste:
- 30g shallots, coarsely chopped
- 1 red chilli peppers, seeded and chopped
- 1 teaspoon crunchy peanut butter
- 1/4 teaspoon ground turmeric
- 2 cloves garlic, minced
- ¼ piece fresh ginger, peeled and chopped
Beef Rendang:
- 150g lean beef (veal, lamb leg, kangaroo, goat, camel)
- salt and ground black pepper to taste
- 1 teaspoon extra virgin olive oil (7g)
- 100ml water
- 50ml canned coconut milk
- 1/2 lime, zested
Method:
- Combine shallots, chili peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender, blend into a thick paste.
- Season beef with salt and pepper.
- Heat oil in a large skillet over medium heat. Cook beef in until browned, about 1 minute per side. Transfer to a bowl.
- Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender
Nutrition Facts:
- Calories: 412.1 Cal
- Protein: 37.1g
- Carbs: 13.7g
- Fat: 22.4g
