food, Recipes

Beef Rendang Curry on Silky Noodles

Russell Smith


1 red onion chopped
5cm piece fresh ginger
5 garlic cloves
3 stalks of lemon grass, whites only, chopped
30ml dried chilli
vegetable oil
1 cinnamon stick
3 cloves
3 star anise
500g beef short rib
410ml can coconut milk
1 cup water
90ml desiccated coconut
10g dark brown sugar
70g pomegranate rubies
10g fresh mint, shredded
50g fresh coconut, finely diced
1 fresh chilli, finely chopped
pack of phad Thai noodles
1 fresh lemon


To make the Rendang curry paste, blend the onion, ginger, garlic, lemon grass, chilli and a splash of vegetable oil until the ingredients become slightly wet, creating a paste.

In a pan over a low heat put the cinnamon, cloves and star anise and dry fry gently for about two to three minutes, until toasted. Add the curry paste to the pan and then the short rib. Stir to coat and fry for five minutes stirring occasionally. Add the coconut milk, water, desiccated coconut and sugar, and simmer for about a hour until it reduces. You want the sauce to cling to the short rib to create what is known as a dry curry. Remove from the heat and leave to cool slightly.

To make the  salsa, mix the pomegranate, mint, coconut and chilli together. Cook the noodles. Spoon the short rib Rendang over them, then squeeze fresh lemon juice over the dish and garnish with the salsa.