Beef Rendang Curry recipe

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Ingredients

3 shallots, coarsely chopped
2 red chile peppers, seeded and chopped
2 tablespoons crunchy peanut butter
1 tablespoon ground turmeric
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and chopped
1 ¾ pounds cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons coconut oil
¾ cup water
½ (14 ounce) can unsweetened coconut cream
1 cube beef bouillon
½ lime, zested

Nutrition Info

895.4 calories
carbohydrate: 15.7 g
cholesterol: 172.5 mg
fat: 67.5 g
fiber: 2.8 g
protein: 58 g
saturatedFat: 37.3 g
servingSize: -
sodium: 430.3 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender, blend into a thick paste.

  2. Season beef with salt and pepper.

  3. Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.

  4. Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.

Recipe Yield

4 servings

Recipe Note

A subtly-spiced Indonesian beef rendang curry that you can make from scratch without the need for ready-made curry paste or packaged sauces. Serve with lime wedges, white rice, and green vegetables.

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