Beef rendang

Beef rendang


13 people made this

About this recipe: A subtly spiced Indonesian beef rendang curry that you can make from scratch without the need for ready made curry paste or packet sauces!


Serves: 4 

  • 750g beef stewing steak, cubed
  • salt and pepper, to taste
  • 2 tablespoons coconut oil or olive oil
  • grated zest of 1/2 lime
  • 1 beef stock cube
  • 200ml of water
  • 200ml coconut cream
  • Rendang curry paste
  • 3 shallots, peeled, coarsely chopped
  • 2 red chillies, seeded, chopped
  • 3 cloves garlic, minced
  • 1 (3cm piece) fresh ginger, peeled and chopped
  • 1 tablespoon turmeric
  • 2 tablespoons crunchy peanut butter

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Make the rendang curry paste: In a food processor or blender, combine the shallots, chillies, garlic, ginger, turmeric and peanut butter. Puree until it becomes a thick and somewhat smooth paste.
  2. Season the beef with salt and pepper. Heat 2 tablespoons coconut oil or olive oil in a frying pan. Fry the meat in batches until brown on all sides. Transfer to a bowl and set aside.
  3. Using the same pan, gently fry the curry paste for a few minutes. Add the beef back in. Stir in lime zest, stock cube, water and coconut cream; stir well. Bring to the boil, then reduce the heat to low. Cover with a lid but not completely to allow some of the liquid to evaporate. Simmer gently for 3 hours, or until sauce has thickened and beef is tender.
  4. Serve with lime wedges, white rice and green vegetables.

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Reviews (2)


Very tasty I did like it but my husband said it was the best thing I have ever made so think I will be making it again - 30 Oct 2015


This is delicious! I make this regularly, a real winner in our house! - 28 Jul 2015

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