**disclaimer.. This is the third time I have tried and failed to publish this so please forgive me for the slightly rushed post…face palm**
As you can probably tell I’m a big fan of simply cook recipes. Don’t get me wrong I’m all about cooking from scratch but on a week night, post work and gym it’s so easy to whack a few fresh ingredients in with their flavours. No messing around with making pastes and potions..
To start, boil 250ml water and add 120g of brown rice to the pan. Turn it down and let the rice cook slowly with the lid on. If you fancy peas, whack them in now too.
Next, heat a blob of coconut oil in a large frying pan until very hot. Flash fry a couple of thinly sliced sirloin steaks. These only take a matter of seconds to seal so put them aside to rest.
Throw in a diced red onion to the same pan. Let this soak up all the juices along with the garlic paste. After a few mins on a medium heat, stir in the Rendang paste.
Add a tin of coconut oil and let the whole thing reduce for around ten mins. Once this has simmered, stir in the Rendang garnish.
Throw in the meat plus juices back in to the pan for a final two mins.
Drain the rice and serve the curry on top, along with fresh coriander and some crushed peanuts.
I chose to serve with some lovely fresh asparagus which was just popped on top of the rice to steam. However, you could use whatever is in season!