Beef Redang

Ingredients (serves 4)

• 1 tablespoon peanut oil
• 500g beef rump steaks, trimmed
• 1 medium red onion, finely chopped
• 1 cup shredded coconut
• 2 tablespoons Thai red curry paste
• 400g can coconut cream
• 1 cup beef stock
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• steamed rice, lime wedges and fresh coriander leaves, to serve

Method

1. Heat half the oil in a large frying pan over high heat. Cook beef for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
2. Add onion and coconut to pan. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut cream, stock and fish sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened. Stir in lime juice.
3. Thickly slice beef. Return to pan. Simmer for 1 to 2 minutes or until just heated through. Serve with rice, lime wedges and coriander.

Notes

• 
  Variation: You could add 1 thickly sliced red capsicum, 1 thinly sliced zucchini and 1 thinly sliced carrot with the curry paste in step 2.