Beef Rendang Curry Recipe

Beef Rendang Curry Recipe

  • Curry Paste:
  • 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
  • Beef Rendang:
  • 1 3/4 pounds cubed beef stew meat
  • salt and ground black pepper to taste
  • 2 tablespoons coconut oil
  • 3/4 cup water
  • 1/2 (14 ounce) can unsweetened coconut cream
  • 1 cube beef bouillon
  • 1/2 lime, zested
  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.
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