Beef rendang with lemongrass and ginger, Thai herb salad and sticky rice

Ingredients

0 servings

1lemongrass stalks

roughly chopped

20gcoriander seeds

½ tspcumin seeds

½ tspturmeric powder

50gcoconut cream

block

1.5onions

large, sliced

3garlic cloves

chopped

3red chillies

seeds removed, chopped

1 thumb-sized pieceginger

peeled and chopped

1bay leaf

750gboneless beef shin

cut into 2.5cm/1in cubes

400gcanned coconut milk

250mlveal stock

strong, or beef, heated

110gChinese cabbage

shredded

2lime leaves

sliced into thin strips

2red chillies

seeds removed, sliced into thin strips

25gpea shoots

50gmizuna leaves

mint leaves

1spring onion

sliced diagonally

50ggreen beans

cut into 2cm/1in pieces

fresh coriander leaves

Thai basil leaves

small handfulfresh, or normal basil leaves

bean sprouts

1lime

juice only

1 tspsunflower oil

1 tspfish sauce

1red chilli

finely diced

1garlic clove

finely sliced

200gThai jasmine rice

200gThai sticky rice

1 tspsalt

Instructions