This recipe is based on the one in the Thermomix Everyday Cookbook. I’ve modified it by reducing the amount of liquid and changed some of the ingredients. A quick google search of rendang recipes revealed the use of lemongrass and kaffir lime leaves so these have been added to the paste. I’ve also added steamed peas and carrots for the vegetable content which means that the cooking times and temperatures have been modified from the original recipe.
Serves 4
Ingredients
Paste Ingredients
1 large red chilli, trimmed, halved and deseeded
2.5cm piece ginger, peeled and halved
3 stalks lemongrass, white piece only, chopped into 2cm pieces
4 kaffir lime leaves
1 clove garlic, peeled
1 large onion, peeled and quartered
1 tsp turmeric powder
20g vegetable oil
Curry Ingredients
1 tsp cinnamon powder
½ tsp ground cloves
100g coconut milk
50g grated coconut
1 tsp salt
1 tsp white pepper
600g chuck steak, diced into 3cm cubes
Steamed Vegetables
2 cups frozen peas
2 carrots, peeled and diced into 0.5-1cm pieces
Instructions
1. Place paste ingredients except oil into the Thermomix bowl and chop for 10 seconds/Speed 7
2. Add oil and sauté with the measuring cup (MC) off for 5 minutes/100C/Speed 2
3. Add all of the remaining ingredients to the Thermomix bowl except for the meat and vegetables and cook with the MC off for 5 minutes/100C/Speed 3
4. Add meat and cook with MC off for 40minutes/100C/Reverse/Speed soft
5. Add vegetables to the Varoma bowl, assemble and place on top of the Thermomix and cook for 20minutes/Varoma/Reverse/Speed soft
Beef Rendang Curry Paste
[updated: November 16, 2013]
