Recipes Using Rendang Curry Paste

Slow Cooker Beef Rendang Liana's Kitchen

WEBApr 29, 2022 · Put the beef in the slow cooker. Mix the remaining ingredients, apart from the cinnamon stick, together in a jug or bowl until well combined. Pour the sauce over the …

Rating: 5/5(1)

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Slow Cooker Beef Rendang Curry Healthy World Cuisine

WEBOct 9, 2017 · Instructions. In the slow cooker add beef, onion, garlic, anise, cinnamon, cardamom, turmeric, lemongrass, chili paste, ginger, sugar …

1. In the slow cooker add beef, onion, garlic, anise, cardamom, turmeric, lemongrass, chili paste, ginger, sugar or sugar alternative, salt and pepper to taste and cook on high for 4 hours or low for 8 hours. Beef should be fall apart tender.
2. Remove the whole Star Anise, cinnamon stick and cardamom pods and discard.
3. In addition, remove the beef AND all the delicious juices from the slowcooker(crockpot) and add to a large skillet or wok. Add beef bouillon cube.
4. Add the coconut milk to the skillet or wok. Cook over medium high until the coconut milk is reduced and the curry is dark and luscious in color. Most of the curry sauce will be gone at this point. All is left from the curry sauce is the oil from the coconut milk and the beef. Carefully brown the beef in all sides to get those delicious little crispy edges. Adjust seasoning as needed.

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Beef Rendang Carlsbad Cravings

WEBMay 22, 2021 · Make curry paste: If using dried chilies, simmer them in boiling water for 5-10 minutes, until softened. Add ½ cup of the …

1. Toast coconut: Heat a skillet over medium-low heat. Add the shredded coconut and toast, stirring occasionally, until golden brown. Transfer to a bowl and set aside.
2. Make curry paste: If using dried chilies, simmer them in boiling water for 5-10 minutes, until softened. Add 1/2 cup of the simmering liquid (or water if using fresh chilies) to a high-powered blender. Chop the tops off the chilies (keep the seeds) and add to the blender along with all remaining curry paste ingredients; blend until very smooth. Add up to ¼ cup additional liquid if needed to blend; set aside.
3. Sear beef: Heat 1 tablespoon oil in a 3.5 quart or larger Dutch oven over high heat. Once hot, add half the beef and sear on all sides; remove to a plate and repeat with remaining beef.
4. Make curry: Reduce heat to medium-low. Add curry paste to the empty pot and cook for 4-5 minutes or until the moisture reduces and the curry thickens into a paste and begins to caramelize.

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