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PREP TIME: 20 mins
COOK TIME: 4-6 hours (slow cooker)

800g Pure South Beef Rump, cut into 3-4cm chunks
2 tbsp Brown sugar
2 tbsp White wine
2 cans Coconut Milk
3 Lemongrass stalks, bruised & chopped
4cm Fresh ginger, peeled
4 Garlic cloves, peeled
100g Cashews, soaked in boiling water, then drained
2 Red chillies, chopped
2 tbsp Extra Virgin Coconut Oil
3 tbsp Curry powder
Salt & pepper

Serve with:
Coconut rice
A handful Cashews, toasted
A handful Coriander

You can make this absolutely delectable Malaysian style rendang curry without too many special ingredients. Prepare the rendang paste and place into the slow cooker with beef and coconut milk, then let the slow cooker do its job!

  1. Sprinkle sugar over beef, then drizzle with wine. Leave to marinade for 20 minutes.
  2. In a food processor, process lemongrass, ginger, garlic, cashews, chilli, coconut oil and 200ml of the coconut milk. Slowly add more coconut milk, one spoonful at a time until the mixture becomes loose paste.
  3. Heat oil in a skillet over high heat. Brown beef all over, add the paste, curry powder, then pour remaining coconut milk in. Transfer to a slow cooker and cook on high for 4-6 hours. Season to taste with salt and pepper.
  4. Serve with coconut rice, hot paratha (optional), topped with cashews and coriander.