Beef Rendang

This beef rendang will knock your socks off. It has everything you want in a curry. A little bit of heat, sourness, sweetness and aromatic spice, it is so moreish and perfect to impress any guests. I love to serve it with some shaved cucumber which has been sprinkled with sea salt flakes and left to drain over a sieve. It brings a refreshing coolness to the dish which works so well with the intensely rich, coconutty curry. My recipe makes enough to serve 8 and the paste can be kept in the fridge or freezer for whenever you need it so it really is worth making a big batch.