Beef Rendang with Butter Roti

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep & cook curry. Heat a dry fry-pan on medium heat. Add desiccated coconut and toast, stirring for 1-2 minutes, remove from pan and set aside. Add a drizzle of oil to pan and increase heat to medium-high. Add onion and cook for 3 minutes, until starting to soften. Add rendang paste and cook, stirring, for a further minute, until fragrant.
3. Add beef and toasted coconut to pan and toss to coat for 1 minute. Add coconut milk and water measure. Bring to a simmer and cook gently on lowmedium heat for 8-10 minutes, until sauce has thickened and reduced. Fold through peanuts, soy sauce and fish sauce. Reserve some curry for kids, then add a pinch of chilli flakes to spice it up for adults.
4. Heat roti. Wrap roti in foil and heat in oven for about 10 minutes, until warmed through.
5. Prep slaw. In a large bowl, combine sweet chilli sauce, soy sauce, fish sauce, sesame oil and lemon juice. Add remaining slaw ingredients to bowl and toss to combine.
6. Serve curry with roti, rice and slaw.