Fragrant Beef and Coconut Curry

Name: Fragrant Beef and Coconut Curry
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 6 Portionen
Ingredients: 3 tbsp vegetable oil; 2 kg beef; 2 piece lemongrass; 2 can coconut milk; 4 tbsp desiccated coconut; 2 piece kaffir lime leaves; 1.5 tbsp chicken stock; 2 tbsp tamarind paste; 1 tsp golden caster sugar; 0.25 tsp salt; 15 piece dry chillies; 6 piece baby shallots; 1 piece ginger; 1 piece galangal; 3 piece lemongrass; 2 tbsp oil; 2 tsp mustard seeds; 2 tsp turmeric; 10 piece curry leaves; 700 g jasmine rice; 2 tsp chicken stock

Main Course

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Cook Time

3 h 30 min

Servings

Difficulty

Hard

Prep Time

60 Min

Description

This fragrant beef and coconut curry, inspired by the classic Beef Rendang, is a rich and deeply flavorful dish perfect for a special occasion. The beef is slow-cooked in a creamy coconut milk sauce infused with aromatic spices like lemongrass, ginger, and turmeric. The result is incredibly tender meat with a complex and satisfying flavor profile. I love to serve this with fluffy jasmine rice to soak up all the delicious sauce. It's a bit of a labor of love, but the end result is well worth the effort! This dish is perfect for a cozy winter dinner or a festive gathering.

Ingredients (21 ingredients)

3 tbsp vegetable oil
2 kg beef
2 piece lemongrass
2 can coconut milk
4 tbsp desiccated coconut
2 piece kaffir lime leaves
1.5 tbsp chicken stock
2 tbsp tamarind paste
1 tsp golden caster sugar
0.25 tsp salt
15 piece dry chillies
6 piece baby shallots
1 piece ginger
1 piece galangal
3 piece lemongrass
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 piece curry leaves
700 g jasmine rice
2 tsp chicken stock

Preparation (9 steps)

Prepare the chili paste

Soak the 15 dry chillies in boiling water for 15 minutes. Drain, remove the seeds, and set aside.

Make the spice paste

Thermomix® Setting

20 sec/Speed 10

Add the soaked chillies, 6-8 baby shallots, thumb-sized piece of ginger, thumb-sized piece of galangal, and 3 lemongrass (peeled first layer and use the bottom, less fibrous part only, discarding the top 5cm) to the Thermomix bowl. Blend until a smooth paste forms, approximately 20 Sec./Stufe 10. Use the spatula to scrape down the sides of the bowl as needed.

Sauté the spice paste

Heat 3 tbsp vegetable oil in a large pan over medium heat. Add the spice paste from the Thermomix bowl and fry for 5 minutes, stirring constantly, until fragrant.

Sear the beef

Add the 2kg beef (cut into chunks) and 2 lemongrass (bruised) to the pan with the spice paste. Mix well to coat the beef. Cook until the beef starts to lose its pinkness.

Simmer the beef in coconut milk

Pour in 2 x 400ml cans coconut milk and add 250ml water to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking, especially towards the end.

Toast and blend the coconut

Thermomix® Setting

10 sec/Speed 5

While the beef simmers, toast the 4 tbsp desiccated coconut in a dry frying pan over low heat for 5-7 minutes, until golden brown. Let it cool, then coarsely blend it in the Thermomix to finer pieces, but not too fine. Set aside.

Add remaining ingredients and simmer

After 2 hours of simmering, add the toasted coconut, 2 kaffir lime leaves, 1 ½ tbsp chicken stock, 2 tbsp tamarind paste, 1 tsp golden caster sugar, and ¼ tsp salt to the pan. Simmer for another 30 minutes, uncovered, until the oil separates from the mix and the meat is tender and almost falling apart.

Prepare the rice

Heat 2 tbsp oil in a heavy-based saucepan with a lid. Add 2 tsp mustard seeds. Once the seeds start popping, add 2 tsp turmeric, 10 curry leaves (if using), and 700g jasmine rice. Mix well.

Cook the rice

Add 2 tsp chicken stock and 1 litre of water to the rice. Bring to a boil, then reduce the heat to the lowest simmer and cook, covered, for 5 minutes. Remove from the heat, with the lid on, and leave to steam for 25 minutes.