Beautiful curry with lemongrass and turmeric flavors, leave the chilli out to make it kids friendly. Adults can sprinkle over some chilli powder or fresh chilli when they serve it up. When you use your slow cooker you don't need to add much liquid that's why this recipe only has the amount shown. Lots of liquid comes out of the meat as well.
Serve 4-6
Ingredients
1kg of beef suitable for slow
cooking like chuck or gravy beef- 3 cm dice
1 brown onion, peeled and cut
into 8
2-3 carrots cut in half
2 dried bay leaves
1 (270ml) ayam brand coconut milk
or cream + ½-1 can’s worth water
2-3 tomatoes, diced, for garnish
Rendang paste
2 lemongrass stalks, trimmed and
sliced, only the white of the lemongrass
1 small brown onion, peeled,
rough chop
3 cm piece of ginger, peeled,
rough chop
3 garlic cloves
1-2 red chillies (optional)
1 tsp ground turmeric
Blend in a food processor with a
little of the coconut milk until nice and smooth
Method
Chuck everything except the
tomato into your slow cooker and put on low for 8-10 hours until tender.
Sprinkle the fresh chopped tomato over the beef. I served this up with steamed broccoli, cauliflower
and bok choy. You can have some rice too if you like. If I’m in a hurry in the morning I just put the beef, paste it
all in a container and keep in the fridge overnight and then chuck it all in
the slower cooker in the morning, keep your slow cooker out to save to getting
it out in the morning to save a little extra time.
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