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4-6 • hours
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6 • serves
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Not too hard!

Beef Rendang

5/5 (1)


  • tick800g beef rump, cut into 3-4cm chunks (we love Pure South)
  • tick2 tbsp brown sugar
  • tick2 tbsp white wine
  • tick2 cans Chantal Organics Coconut Milk
  • tick3 lemongrass stalks, bruised & chopped (we love Superb Herb)
  • tick4cm fresh ginger, peeled
  • tick4 garlic cloves, peeled
  • tick100g cashews, soaked in boiling water, then drained (we love FreshLife)
  • tick2 red chillies, chopped
  • tick2 tbsp Chantal Organics Virgin Coconut Oil
  • tick3 tbsp curry powder
  • tickSalt & pepper
  • Serve with:
  • tickCoconut rice (we love Fresh)
  • tickA handful cashews, toasted (we love FreshLife)
  • tickA handful coriander (we love Superb Herb)
  • tickKitchenAid Cordless Food Chopper


  • Step 1.

    Sprinkle sugar over beef, then drizzle with wine. Leave to marinade for 20 minutes.

  • Step 2.

    In a food processor, process lemongrass, ginger, garlic, cashews, chilli, coconut oil and 200ml of the coconut milk. Slowly add more coconut milk, one spoonful at a time until the mixture becomes loose paste.

  • Step 3.

    Heat oil in a skillet over high heat. Brown beef all over, add the paste, curry powder, then pour remaining coconut milk in. Transfer to a slow cooker and cook on high for 4-6 hours. Season to taste with salt and pepper.

  • Step 4.

    Serve with coconut rice, hot paratha (optional), topped with cashews and coriander.

Chantal Organics Products used

Coconut Milk
Virgin Coconut Oil

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