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Beef Rendang Curry

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"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."
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Ingredients

3 h 45 m servings 895 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Substitute olive oil for the coconut oil if preferred.

Nutrition Facts


Per Serving: 895 calories; 67.5 g fat; 15.7 g carbohydrates; 58 g protein; 173 mg cholesterol; 430 mg sodium. Full nutrition

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