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Serves 6

Prep Time: 5 mins    Cook Time: 1 hour 10 mins


 Eng-Rendang-Curry-paste2  Eng-Coconut-milk2


  • 1 tbsp vegetable oil
  • 185g jar AYAM™ Malaysian Rendang Curry Paste
  • 700g beef topside or round steak, diced into 2cm pieces
  • 3/4 of 400ml can AYAM™ Coconut Milk
  • Toasted shredded coconut, to garnish



Heat oil in a large wok over medium high heat. Add Curry Paste and stir until warmed and fragrant. Add beef and stir until browned and coated in paste. Pour in Coconut Milk and stir until combined. Reduce heat and gently simmer for 1 hr, stirring occasionally, until meat is tender and sauce is thick. Add 1/2 cup water if sauce becomes too dry. Garnish with toasted coconut. Serve with steamed rice.

Tip: If using chuck steak or gravy beef, increase cooking time by 30 min and add another 1/2 cup water if sauce becomes too dry and begins to stick to the pan.

Tags: _ Beef, lamb, red-meat_ Chilli addicts_ Coconut lovers_ Curry_ Malaysian cuisine_ Dinner_ All recipes-Coconuts--Curry-

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