1 cup desiccated coconut
5 large cloves garlic
2 tsp sea-salt flakes
1 large red onion
4- 6 bullet chillies or 4 pre-soaked dried chillies
10 cm piece ginger, chopped
5 cm piece galangal, chopped
1 stick lemongrass, trimmed, thinly sliced
10 cm piece turmeric, chopped
80 ml vegetable oil
1 kg beef topside, diced into 3cm cubes
1 tbsp shrimp paste
2 tbsp Malaysian curry powder
250 ml coconut cream
Extra 450 ml water
2 tbsp brown sugar
6 fresh Kaffir lime leaves
2 tbsp kecap manis (or gluten-free alternative)
4 Lebanese cucumbers, chilled
1 ½ cups rice steamed to serve
½ cup coriander sprigs to serve
- Put a medium frying pan over a high heat. Add coconut and toss until lightly toasted. Remove from heat and set aside.
- Put garlic, salt, onion,chillies, ginger, galangal,lemongrass and turmeric in the bowl of a food processor and process. Add water. Process until a paste forms. Transfer to a large saucepan over a medium heat with oil. Cook, stirring, until fragrant.
- Add beef, increase heat to high and cook, stirring occasionally, for 2 minutes or until browned all over. Add shrimp paste and curry powder and stir for 2 minutes. Add coconut cream, extra water, sugar, lime leaves and toasted coconut. Simmer for 1½-2 hours or until beef is tender and sauce starts to separate. Stir through kecap manis, then remove lime leaves.
- Meanwhile, wrap 1 of the cucumbers in a clean tea towel and smash it with a rolling pin to break into large chunks. Repeat with remaining cucumbers.
- Divide steamed rice among serving plates,then top with beef rendang, cucumber and coriander sprigs to serve.