Recipe courtesy of Shaun Hergatt
Print
Total:
1 hr 15 min
Active:
25 min
Yield:
Ten 4-ounce portions
Level:
Intermediate

Ingredients

  • 3/4 cup grated unsweetened coconut
  • 4 bird chiles, optional
  • 4 teaspoons chili flakes
  • 10 shallots, sliced
  • 4 cloves garlic, sliced
  • 2 lemongrass stalks, sliced
  • About 1-pound lean beef top round, sliced into 1-centimeter pieces
  • About 1-pound pork belly, sliced into 1-centimeter pieces
  • 1 1/4 cups coconut milk
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 kaffir lime leaves, torn
  • Chopped roasted peanuts, for serving
  • Chopped fresh cilantro, for serving

Directions

Fry the grated coconut in a wok or a pan over medium heat until golden brown in color, about 5 minutes. Cool the coconut, and then finely grind.

Cut the bird chiles into 2-centimeter-long pieces and soak in warm water for 5 to 10 minutes to soften. Place the shallots, garlic, lemongrass, and bird chiles in a food processor and pulse. (If you want a hotter rending, add more chiles. Or for a milder one, use less.) With the processor running, add 1/2 cup water and process until a paste forms.

In a heavy pan, add the prepared chili paste, beef, pork belly, coconut milk and about 3/4 cup water. Bring to a boil, and then reduce the heat to medium and simmer, stirring occasionally, until the mixture is reduced and thick, about 30 minutes.

Add the ground toasted coconut, salt, sugar and kaffir lime leaves. Cook for another 5 minutes. Taste and adjust seasonings. Serve the redang garnished chopped roasted peanuts and cilantro.

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