Beef Rendang

1. 1

   For the curry paste, soak the dried chili peppers in boiling water for 30 mins, until softened. Heat a large heavy-bottomed skillet on medium heat. Cook the coconut, stirring, for 2-3 mins, until golden. Transfer to a blender.

2. 2

   Toast the coriander and cumin seeds in the same pan for 2-3 mins, until fragrant. Add to the coconut with the soaked chili peppers, ginger, galangal, turmeric, shallots, garlic and chopped lemongrass. Blend until chopped. Add 1/2 cup of water and blend until smooth.

3. 3

   Heat the oil in the same pan on medium heat. Cook the curry paste, stirring, for 2-3 mins, until fragrant. Cook the beef, in batches, stirring, for 3-4 mins, until browned.

4. 4

   Return the beef to pan with the coconut water, coconut milk, tamarind, cinnamon, kaffir leaves, palm sugar and reserved lemongrass stalks. Stir to combine. Reduce the heat to low and cook, covered, for 1 hour. Remove the lid and simmer for 1 1/2 hrs, until the beef is tender and the sauce has thickened slightly.

5. 5

   Remove and discard the cinnamon stick and lemongrass stalks and season. Serve the curry with steamed rice and additional kaffir lime leaves.

* Per serving · 4 servings · Values may vary.