Apologies in advanced, I’ve been a little MIA on the blog over summer as I’ve been super busy relaxing, enjoying life, exploring my backyard and taste-testing good food with loved ones. I havn’t forgotten about you and have a few delicious recipes to share, this bloody delicious beef rendang is up first.
The start of this year, and last few weekends have been absolutely jam-packed with adventures and making the most of the dwindling daylight hours. We’ve been away for five of the past six weekends and have covered a good chunk of the North Island of NZ; Pinnacles, Whangamata, Tauranga, Raglan and Matakana. After exhausting ourselves with all this, Sunday afternoon tends to call for relaxing on a couch with a movie and making dinner to get ourselves ready for the week ahead.
This curry is perfect for that, it takes about 2 and a half hours from paste to plate but there’s something oh so rewarding about smashing out your own curry, from scratch. Since it takes a while, make sure you have snacks and wine on hand for when you get peckish.
Don’t forget to tag me on insta @onherplate.nz if you end up making it! Love seeing your creations and others putting my recipes to the test.
P.S. This recipe was inspired by RecipeTin Eats but made low-fodmap to account for my partner. Low-fodmappers you’re in for a real treat with this one, you’ll hardly believe it’s got no onion or garlic in it! Everyone else, feel free to sub the garlic oil for garlic + olive oil and the spring onions for brown onion.
1/2 t chilli powder or 1T chilli flakes
4 sprigs of spring onion
3T lemongrass paste
2T fresh ginger, finely grated
2 tbsp garlic oil*
2T coriander stalks
1/2 t sriracha sauce
800g-1 kg chuck steak cut into 4cm
1 tbsp garlic oil
2-3 cinnamon stick
3 star anise
1/4 tsp cardamon powder
1t lemongrass paste* or just a stick to summer flavour of have one.
400ml coconut milk
2 tsp tamarind puree or paste,
4 large kaffir lime leaves (or 6 small), very finely sliced (Note 7)
1/3 cup desiccated coconut (finely shredded coconut)
3 tbsp brown sugar
1 1/2 tsp salt
2 potatoes, cubed (optional)
Rice, naan bread (optional) and extra coriander to serve
1. In a food processor or hand blender blend all paste ingredients into a nice paste. It doesn’t matter if it’s a bit chunky.
2. Sear the meat over a hot element. Take off heat and put to the side.
3. Heat a small amount of garlic oil and brown the paste for 3-4 mins, until fragrant.
4. Add tamarind paste, star aniseed, cinnamon sticks, lemongrass, cardamon. Fry for 2 mins.
5. Add the rest of the curry ingredients (except coriander stalks) brown sugar, dedicated coconut, coconut milk, beef meat. Bring to boil then lower heat and simmer for 60-80 minutes.
6. Turn up the heat and bring to a boil again, let the curry thicken for about 40minutes. Stir the curry often so it doesn’t stick to the bottom of the pot or burn. Check curry regularly. When thickened and a nice consistency add coriander stalks and lower heat. Cook rice according to packet instructions. 7. When rice is ready, plate up curry and garnish with additional coriander leaves. Enjoy.