Rendang is loved for its rich, thick sauce and beef that falls apart at a mere touch.
2 x 400ml cans coconut milk
- 3/4 cup rendang curry paste (see related recipe)
- 1kg beef chuck steak, cut into 3cm pieces
- 3 dried bay leaves
- Steamed SunRice White Medium Grain Rice, to serve
Shredded coconut, toasted, to serve