Beef rendang curry with fresh coconut sambal

Instructions

1. Place the dried chillies in a small heatproof bowl. Cover with boiling water and set aside for 10 minutes to soften. Drain well.
2. Using a food processor, process the chillies, onion, lemongrass, lime leaves, ginger, cumin, ground coriander and turmeric until a coarse paste forms.
3. Heat the oil in a large saucepan over high heat. Add the chilli paste and cook, stirring, for 5 minutes or until fragrant. Add the beef and stock. Bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 1½ hours or until the beef is tender
4. Stir in the coconut milk powder until combined. Add the sweet potato and cook, covered, for 20 minutes or until tender. Add the beans and cook for a further 5 minutes or until tender. Remove from the heat. Season with salt and pepper.
5. Meanwhile, to make the fresh coconut sambal, combine the coconut, green chilli and fresh coriander in a bowl. Serve the beef sprinkled with the coconut sambal.