Malaysian beef rendang curry
<p>This Malaysian beef rendang curry is a rich, flavoursome meal and a great way to add some spice to your repertoire in the kitchen. Try this dish tonight!</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 jar AYAM Malaysian Rendang Curry Paste 185g</li>
<li>1 tablespoon vegetable oil</li>
<li>270ml can AYAM Coconut Milk</li>
<li>700g rump steak, diced into 2cm pieces</li>
<li>Toasted shredded coconuts, to garnish</li>
<li>Steamed rice to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Heat oil in a wok over medium-high heat.</li>
<li>Add Curry Paste and stir until warm and fragrant.</li>
<li>Add beef and stir until browned and coated in paste</li>
<li>Pour in Coconut Milk and stir until combined.</li>
<li>Reduce heat and gently simmer for an hour, stirring occasionally until meat is tender and sauce is thick. (Add 1/2 cup water if sauce becomes too dry).</li>
<li>Garnish with toasted coconut. Serve with steamed rice.</li>
</ol>
<p><span style="text-decoration: underline;"><strong>Tip:</strong></span> If using chuck steak or gravy beef, increase cooking time by 30 min and add another 1/2 cup water to avoid the sauce becoming too dry and sticking to the wok.</p>
<p>Mmm, doesn’t that sound delicious?</p>
<p><em>Recipe courtesy of <a href="http://www.ayam.com.au/store/" target="_blank"><strong><span style="text-decoration: underline;">Ayam Australia</span></strong></a>.</em></p>
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