Malaysian Beef Rendang Slow Cooked
Recipe by Justine Schofield
4 person | 
10 minutes prep and 6 hours on low or auto cook
Ingredients
- 185g jar Ayam™ Malaysian Rendang Curry Paste
- 700g chuck steak
- 270ml can Ayam™ Coconut Milk
- Toasted shredded coconut, to garnish
Method
- Combine curry paste, coconut milk and chuck steak in a slow cooker and cook for 6 hrs on LOW. Add a little water if sauce becomes too dry.
- Serve with rice and garnish with toasted coconut.
