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Grate or finely chop the shallots/onion into a pan, add all the other sauce ingredients and cook over a low heat for about 5 mins until thickened.
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Meanwhile cut the steak into bitesize chunks and place in a frying pan, fry until lightly browned but not cooked through.
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Add the sauce base from the pan into the frying pan along with all the spices (crush the cardamom pods to release flavour but otherwise put in whole), coconut milk, stock and desiccated coconut, mix in the pan and place on a low heat, let the liquid reduce by about 1/3, this takes about 20 mins.
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Remove the cinnamon sticks, cardamom pods and star anise and discard. Mix cornflour with a little cold water and stir in to thicken the sauce.
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Cook the rice as per packet instructions once cook serve alongside the curry.
Gluten Free Malaysian Beef Rendang
Back to all recipes.Rendang curry is a rich curry full of aromatic spices and some really strong flavours made a little creamier with coconut milk. It is naturally gluten and dairy free and pretty easy to make. It isn't like your Indian curry it has a different sort of flavour that is very rich but exceedingly nice.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 20 Mins
- This recipe makes 4 servings
This recipe contains:
- Sulphites
Method
Nutritional Information (Per serving)
Cals
Calories
542
Carbs
26g
Fibre
3g
Fat
26g
Sugar
3g
Protein
52g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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