Written by Sophie
I love curries….and in Singapore we used to have such a great choice of delicious Asian curries, and Rendang was definitely a favourite of mine. Here is my paleo take on a delicious slow-cooked version. These quantities make at least 6 good portions that could be stretched to 8 if you’re not as greedy as me. It’s a great meal to make for friends as you can do pretty much all of the prep early on, and it also freezes really well if you have any left over.
- 10-11 red chillies, deseeded (can leave some in if the chillis are slightly larger and not as hot)
- 3 lemongrass sticks
- 2 inch piece of ginger (peeled)
- 8 shallots
- 1 tbsp coconut oil
- 2 kg beef shin (if you can’t get this then skirt or topside is also good)
- 1-2 lemongrass sticks (with the end chopped off and bashed)
- 2 x 400ml coconut milk
- 250ml water
- 4 tbsp desiccated coconut (toasted – can just be done in a dry hot pan for 5 mins)
- 1 tsp coconut sugar
- 2 kaffir lime leaves, torn
- 2 tbsp tamarind paste
- 1/4 tsp salt
- 1 chicken stock cube (or 1.5 tsp powder)
- 1/2 tsp cayenne pepper
- First, make the paste…roughly chop everything and add it to a blender/food processor. I used a hand-held blender for this and it worked well.
- Once it’s ready and smooth, heat the oil and fry paste for 5 mins before adding the beef and lemongrass.
- When the beef has browned on the outside add the 250ml water and the 2 cans of coconut milks.
- Bring to the boil and then lower to simmer. Leave uncovered to simmer for 2-3 hours so that the sauce reduces and the beef cooks through. (This part can be done in a slow-cooker for longer if you’ve got time).
- After 2-3 hours, add the desiccated coconut, sugar, tamarind paste, salt, cayenne pepper, chicken stock and lime leaves then cook for another hour at least.
- Serve with rice or cauliflower rice and fresh coriander.