Step 1

Place the coconut milk and curry paste in a large saucepan. Bring to the boil over medium-high heat. Stir in the beef and bay leaves until combined.

Step 2

Reduce heat to medium-low. Simmer, stirring occasionally, for 3 hours or until the beef is tender and the sauce is thick.

Step 3

Divide the rice among serving bowls. Top with the rendang and sprinkle with shredded coconut.