Rendang
Slow-cooked dry coconut beef curry from Padang — intensely flavorful.
- prep 15 min
- cook 180 min
- total 195 min
- serves 6
- intermediate
- Indonesia
Ingredients
- 600 g beef chuck
- 400 ml coconut milk
- 3 stalks lemongrass
- 3 cm galangal
- 1 tsp turmeric
- 3 tbsp chili paste
- 4 kaffir lime leaves
- 50 g desiccated coconut
Steps
- Cut beef into large cubes.
- Toast desiccated coconut until golden.
- Simmer beef in coconut milk with all spices.
- Cook 2-3 hours, stirring occasionally.
- The liquid evaporates — keep cooking until dry and dark.
- Serve with rice.
≈ 480 kcal · 35 g protein · 8 g carbs · 34 g fat — per serving, estimate