Beef Rendang with Coconut Rice

Steps

1. Before you start. Bring a full kettle to the boil and bring a medium pot of salted water to the boil.
2. 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.
3. Prep & start curry. Prep onion. Heat a large dry fry-pan on medium heat. Add desiccated coconut and toast, stirring for 1-2 minutes until golden. Remove from pan and set aside. Add 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 1 minute further, until fragrant.
4. Cook curry. Add beef and toasted coconut, and toss through paste to coat for 1 minute. Add coconut milk and water measure. Bring to a simmer and cook gently on low-medium heat for about 7 minutes, until sauce has thickened and reduced. Fold through peanuts, soy sauce and fish sauce.
5. Meanwhile, prep & cook veggies. Prep broccoli and courgette and add to pot of boiling water. Cook for 4-5 minutes or until broccoli is just tender. Drain, toss with butter and season with salt and pepper.
6. Serve. Curry with rice, veggies, coriander and peanuts.