Beef Rendang

I used to be a proper food and health snob.  Everything had to be cooked from scratch and just the thought of using curry paste from a jar would bring me out in hives.  I once unknowingly added basil that wasn't organic to my bolognese  sauce, which resulted in me driving to A&E to demand an ECG because I having palpitations.  I seriously thought I was a goner.

Thankfully I have chilled out a bit since then, and whilst i still firmly believe that the less processed food you eat the healthier you will be, I also accept that a tablespoon of curry paste probably isn't going to kill me. 

This new found freedom has led me to the absolute delicacy that is Tesco's Rendang Curry Paste (other supermarkets and curry pastes are available).

Ingredients
3 tbsp Rendang Curry Paste
1 can coconut milk
400g rump steak, thinly sliced
250g Baby Corn
1 Red Pepper, diced
Fish sauce, splash
Juice of 1 lime
Handful of Corriander

Method

1. Heat 2tbsp olive oil, add the beef and paste and fry for 3 minutes.
2. Add baby corn and pepper, fry for a further 2 minutes
3. Add coconut milk and simmer for 10-15 minutes until the sauce has thickened
4. Add the fish sauce, lime juice and corriander. 

You could serve with rice or if you are wanting to reduce your calories/carbs try cauliflower rice or just extra veg.