A subtly-spiced Indonesian beef rendang curry that you can make from scratch without the need for ready-made curry paste or packaged sauces. Serve with lime wedges, white rice, and green vegetables.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Curry Paste:
Beef Rendang:


Instructions Checklist
  • Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.

  • Season beef with salt and pepper.

  • 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.

  • 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.

Cook's Note:

Substitute olive oil for the coconut oil if preferred.

Nutrition Facts

895.4 calories; 58 g protein; 15.7 g carbohydrates; 172.5 mg cholesterol; 430.3 mg sodium. Full Nutrition

Reviews (1)

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Rating: 5 stars
Fantastic! Very close to to dish I grew up with and very easy. It might have some ingredients that are not quite as familiar to some but these days can be found quite easily. Only thing I would modify is the amount of turmeric. I put 3/4 tbs instead and put a tablespoon of Ketjap Manis (sweet soy sauce). Yum! Read More