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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I found this in a magazine loaned to me by my neighbour. I just happen to have some skirt steak (which the recipe asks for) in my freezer, so will try this soon. Ingredients:
2 tablespoons vegetable oil |
2 lbs steak, cut into 3 cm pieces |
1 onion, finely chopped |
1 (2 ounce) packet rendang curry paste |
1 (400 ml) can coconut milk |
1/2 cup desiccated coconut |
2 tablespoons soy sauce (ketcap manis suggested) |
Directions:
1. Heat 2 teaspoons the oil in a deep non-stick pan over high heat.
2. Add a quarter of the steak and cook for 3 minutes or until browned.
3. Remove to a plate and repeat this 3 times with the remaining steak and oil.
4. Add the onion to the pan and cook for 2 minutes or until just tender.
5. Add the curry paste and cook for 1 minute or until fragrant.
6. Stir in the coconut milk and return the meat to the pan.
7. Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.
8. Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.
9. Serve with rice.
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