Beef Rendang Curry

• Curry Paste:
• 3 shallots, coarsely chopped
• 2 red chile peppers, seeded and chopped
• 2 tablespoons crunchy peanut butter
• 1 tablespoon ground turmeric
• 3 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, peeled and chopped
• Beef Rendang:
• 1 3/4 pounds cubed beef stew meat
• salt and ground black pepper to taste
• 2 tablespoons coconut oil
• 3/4 cup water
• 1/2 (14 ounce) can unsweetened coconut cream
• 1 cube beef bouillon
• 1/2 lime, zested

1. Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.
2. Season beef with salt and pepper.
3. Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.
4. Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.

curry, shallots, red chile peppers, crunchy peanut butter, ground turmeric, garlic, fresh ginger, rendang, meat, salt, coconut oil, water, unsweetened coconut cream, beef bouillon, lime

Taken from www.allrecipes.com/recipe/246573/beef-rendang-curry/ (may not work)