Beef Rendang Curry with Flatbread

Steps

1. Preheat oven to 220°C (if using). 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 drizzle of oil in a fry-pan on medium-high. Add onion and cook for about 3 minutes, until starting to soften. Add curry spices and rendang curry paste and cook, stirring, for 1 minute further, until fragrant.
3. Finish curry. Add beef and toss through paste to coat for 1 minute. Add coconut cream and stock. Bring to a simmer and cook gently on low-medium heat for 8-10 minutes, until sauce has thickened and reduced. Fold through peanuts and fish sauce.
4. Heat flatbread. Wrap flatbreads in foil and heat in oven for about 10 minutes, until warmed through. Alternatively wrap flatbreads in a damp, clean tea towel and microwave for 1-2 minutes, until warmed through.
5. Prep slaw. In a bowl, toss slaw ingredients with soy sauce and a drizzle of vinegar and oil.
6. Serve curry with flatbread, rice and slaw.