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Malaysian Curry Beef Rendang
Indulge in the rich and aromatic flavors of Malaysian Curry Beef Rendang, a beloved dish with roots in the Minangkabau culture of Indonesia. This slow-cooked curry features tender beef simmered in a luscious coconut milk sauce, infused with fragrant spices like lemongrass, galangal, and kaffir lime leaves. Traditionally served during special occasions, this dish's complexity will transport you to the vibrant streets of Southeast Asia. Enjoy it hot with steamed rice or flaky roti canai for a truly satisfying experience.
Ingredients
- Vegetable oil
- 3 tablespoons
- Beef (chuck or brisket), cut into cubes
- 2 pounds
- Salt
- to taste
- Brown sugar
- 2 tablespoons
- Lime juice
- 2 tablespoons
- Cardamom pods
- 4
- Cloves
- 4
- Cinnamon stick
- 1
- Chili powder
- 2 tablespoons
- Cumin powder
- 1 tablespoon
- Coriander powder
- 1 tablespoon
- Turmeric powder
- 1 tablespoon
- Kaffir lime leaves
- 4, torn
- Galangal, sliced
- 1 inch
- Lemongrass, bruised
- 2 stalks
- Coconut milk
- 1 can (400 ml)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat until shimmering.
- Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 2-3 minutes until the spices are fragrant and aromatic.
- Add the beef cubes to the pot and cook until browned on all sides for about 5-7 minutes.
- In a separate bowl, mix together the turmeric powder, coriander powder, cumin powder, chili powder, lime juice, and brown sugar to form a smooth paste.
- Add the spice paste to the pot, stirring well to ensure the beef is fully coated with the spice blend.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the curry simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the sauce is thickened.
- Season with salt to taste and adjust sweetness with more brown sugar if desired.
- Serve the beef rendang hot with steamed rice or traditional roti canai for a delightful meal.
Tips
- For extra heat, feel free to add sliced fresh chilies or increase the chili powder amount.
- If you can't find galangal, ginger can be used as a substitute, though it will slightly alter the flavor.
- This dish can be made a day ahead as the flavors develop beautifully when reheated.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2-3 hours Calories: 400 Fat: 28g Carbs: 10g Protein: 30g Sodium: 300mg Sugar: 5g
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