Lazy Beef Rendang

(Optional) serve with Yellow Dahl and Saffron Rice.

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Step 1

Heat oil of choice in a large wok over medium high heat. Add curry paste and stir until warmed and fragrant. Add beef and stir until browned and coated in paste.

Step 2

Transfer to slow cooker and set to medium heat. Pour in Coconut Milk and stir until combined. Leave for 45 minutes, stirring occasionally, until meat is tender and sauce is thick. Add 0.5L water if sauce becomes too dry.

Step 3

When 15 minutes remain, pan fry roti until crispy. Use the same pan to toast shredded coconut with a tablespoon of oil on low heat until light brown.

Step 4

Taste rendang, and add brown sugar to taste. Check the tenderness of the meat, and continue cooking in 10 minute increments until soft. Garnish with toasted coconut and arrange peanuts on the side of the meat.