Jamie Oliver

Malaysian beef curry

A rich, fragrant rendang curry

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Malaysian beef curry

Serves 8
Cooks In1H 50M
DifficultySuper easy
Nutrition per serving
  • Calories
    440
    22%
  • Fat
    32.4g
    46%
  • Saturates
    15.8g
    79%
  • Protein
    28.4g
    63%
  • Carbs
    9.2g
    4%
  • Sugar
    4.8g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    440
    22%
  • Fat
    32.4g
    46%
  • Saturates
    15.8g
    79%
  • Protein
    28.4g
    63%
  • Carbs
    9.2g
    4%
  • Sugar
    4.8g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 20 small red shallots , thinly sliced
  • 6 cloves of garlic , peeled
  • 8 long fresh red chillies , deseeded
  • 1 tbsp ground turmeric
  • 15 g fresh turmeric , peeled and roughly chopped
  • 40 g fresh ginger , peeled and roughly chopped
  • 15 g galangal , peeled and roughly chopped
  • 30 g tamarind paste
  • 4 tbsp vegetable oil
  • 2 lemongrass stalks , tough outer leaves removed, roughly chopped
  • 4 kaffir lime leaves , roughly torn
  • 1 kg beef topside , trimmed and cut into 4cm pieces
  • 500 ml coconut milk
  • rice , boiled, to serve
  • shallots , fried crispy, to serve
  • 1 small red chilli , deseeded and thinly sliced, to serve
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Method

Recipe by Andy Harris

In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.

Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.

Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.

Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.

Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.

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