- September 2017
- Serves 4 with rice
- Hands-on time 25 min, simmering time 45-75 min
Claire Thomson’s impressive curry recipe – made up of caramelised spiced beef, coconut milk and coconut shavings – is great alongside plain rice and a cucumber salad.
- Dairy-free recipes
- Gluten-free recipes
- 38.4g (22.8g saturated)
- 9.4g (7.1g sugars)
If you like, you can save shopping time by swapping the curry-paste ingredients for a ready-made rendang paste, available from most supermarkets.
This is the perfect dish to make ahead because the flavour will improve when it’s kept overnight and reheated. To freeze, cool completely and freeze in portions. Defrost overnight in the fridge, then reheat until piping hot.
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