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Karena and Kasey's Kitchen Diplomacy


Ep 7 - Beef Rendang Curry

Beef Rendang Curry

1 cup desiccated coconut (toasted)

1kg stewing beef, cut in to chunks

2 cans coconut cream

1 cinnamon stick

3 kaffir lime leaves, sliced thinly

2 tbsp. coconut oil

Salt and Pepper

Rendang Curry Paste

1 onion, diced

4 cloves garlic

2 tbsp. fish sauce

3cm piece root ginger

3 tsp ground cumin

3 tsp ground coriander

3 tbsp. paprika

2 tsp chilli powder

1 ½ tbsp. tamarind paste

2 Tbsp. coconut oil

To serve

Kumara Chips

Watercress leaves for garnish



Put all of the rending spice paste ingredients and blend until a smooth paste forms. Add some water if the mixture is sticking

In a large heavy based pot, heat the coconut oil and sear the beef, remove the beef from the pan and set aside. Add the spice paste and cook for 5 mins and then add the toasted coconut and the coconut cream

Add the beef and stir through the sauce. Simmer gently for 1 ½ to 2 hours, stirring every half hour and making sure nothing is sticking to the bottom of the pan. The meat should be tender and the sauce thick and dark.

Remove from the heat and season to your liking

To serve place in a canape spoon and garnish with a kumara chip and watercress