185 g Malaysian rendang curry paste
2 x 400 g cans coconut milk
2 Tbsp kecap manis (or gluten-free alternative)
1.5 kg chuck steak, cut into large cubes
250 g snow peas, halved diagonally lengthways
1 green shallot, curled, to garnish
2 cups steamed jasmine rice to serve
4 hard-boiled eggs, peeled, halved
- Combine curry paste, coconut milk and kecap manis in a large deep saucepan over a medium heat. Stir until smooth and mixture comes to the boil. Add steak and stir until well combined and mixture comes to the boil. Reduce heat to medium-low and cook for 2 hours. The coconut milk will form into an oil. At this stage, stir often until a dry curry forms.
- Bring a small saucepan of water to the boil. Add snow pea and cook for 2 minutes or until tender. Drain and stir through curry. Garnish with green shallot curls and serve with jasmine rice and eggs.