Go Back
Print
Beef Rendang

Beef Rendang (Easy Indonesian Coconut Beef Curry)

Traditional, slow‑cooked, rich, and deeply spiced.
Course Main Course
Cuisine Malaysian
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 people
Calories per serving 560 kcal

Ingredients

Beef

  • 2 lbs beef chuck (900 g) cut into large chunks
  • 2 tbsp neutral oil
  • 1 tsp salt

Spice Paste

  • 6 shallots
  • 4 cloves garlic
  • 1 to 2 red chilies or more for heat
  • 1 inch piece fresh ginger (2,5 cm)
  • 1 inch piece fresh galangal (2,5 cm)
  • 2 lemongrass stalks white part only
  • 1 tsp ground turmeric
  • 1 tsp ground coriander

Sauce & Aromatics

  • 1 can full-fat coconut milk (14 oz / 400 ml)
  • 1 cup water (240 ml)
  • 3 kaffir lime leaves
  • 2 Indonesian bay leaves (or regular bay leaves)
  • 1 cinnamon stick
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar or brown sugar
  • ½ cup unsweetened shredded coconut (40 g)

Instructions

Make the spice paste

  1. Blend shallots, garlic, chilies, ginger, galangal, lemongrass, turmeric, and coriander into a smooth paste. Add a splash of water if needed.

Brown the beef

  1. Heat oil in a large pot. Add the beef, season with salt, and sear until lightly browned on all sides. Remove and set aside.

Cook the spice paste

  1. In the same pot, add the spice paste. Cook for 5–7 minutes until fragrant and slightly darker.

Build the sauce

  1. Return the beef to the pot. Add coconut milk, water, kaffir lime leaves, bay leaves, cinnamon, tamarind, and sugar. Stir well.

Slow cook

  1. Bring to a gentle simmer. Cook uncovered for 2–2½ hours, stirring occasionally, until the liquid reduces and thickens.

Add the toasted coconut

  1. Stir in the shredded coconut. Continue cooking until the sauce becomes thick, glossy, and clings to the beef — almost dry.

Finish

  1. Taste and adjust salt or sweetness. Remove the cinnamon stick and bay leaves before serving.