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Beef Rendang (Indonesian Coconut Curry)

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Beef
  • 2 lbs (900 g) beef chuck, cut into 2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 cup coconut milk
  • 1 cup beef broth
  • 2 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 2 turmeric leaves (optional)
  • 2 teaspoons tamarind paste (optional)
  • Salt to taste
  • 2 tablespoons brown sugar or palm sugar
  • Spice Paste
  • 6 shallots, peeled
  • 4 cloves garlic
  • 2-inch piece of fresh ginger
  • 2-inch piece of fresh galangal
  • 5 dried red chilies, soaked in warm water
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Blend Spice Paste: Combine shallots, garlic, ginger, galangal, chilies, and spices in a blender until smooth.
  • Sear Beef: Brown beef cubes in oil in a heavy pot and set aside.
  • Sauté Paste: Cook spice paste for 3–5 minutes until fragrant.
  • Add Liquid u0026 Aromatics: Return beef to pot and add coconut milk, broth, lemongrass, lime leaves, turmeric leaves, tamarind, sugar, and salt.
  • Simmer Slowly: Cover partially and cook on low for 2–2.5 hours, stirring occasionally.
  • Adjust Seasoning: Taste and adjust flavors. Remove aromatics.
  • Serve: Pair with rice and optional garnish.