This is a really simple and delicious curry recipe – the gravy is so full of flavour. I recommend you use Kara coconut milk in a carton if you can find it.

Rendang Of Beef

800g topside beef, cubed

3 tablespoons vegetable oil

150g rendang curry paste (below)

600ml coconut milk

1 1/2 tablespoons tamarind paste

6 kaffir lime leaves, crushed

1 1/2 tablespoons palm sugar, grated

salt

Rendang Curry Paste (makes about 400g)

15g shrimp paste

1 red onion, chopped

6 garlic cloves, chopped

12 long red chillies, seeded and chopped

1 lemongrass stem, white part only, chopped

40g galangal, peeled and chopped

40g ginger, peeled and chopped

1 Lime, finely zested

5g fresh turmeric, grated, or 1 teaspoon ground

Wrap shrimp paste in foil and roast for about 10 minutes in a medium oven until fragrant.

Process all the ingredients together to form a smooth paste.

Heat the oil in a pan or wok.

Add the curry paste and fry for 3 minutes – this will release a very strong chilli fragrance.

Add the beef, coconut milk, tamarind paste and kaffir lime leaves.

Simmer, uncovered, stirring frequently so the coconut milk doesn’t stick for 1-1 1/2 hours, or until the meat is tender and the gravy has thickened.

Add the palm sugar and salt to taste.

Serve with steamed jasmine rice and a wedge of lime.

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