Beef Rendang Curry

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.

• Preparation Time: 35 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 35 mins
• Calories: 895 Calories

Ingredients

• ¾ cup water
• 3 cloves garlic, minced
• 1 cube beef bouillon
• salt and ground black pepper to taste
• 1 tablespoon ground turmeric
• 2 tablespoons crunchy peanut butter
• 2 tablespoons coconut oil
• 1 (1 inch) piece fresh ginger, peeled and chopped
• ½ lime, zested
• 2 red chile peppers, seeded and chopped
• 3 shallots, coarsely chopped
• 1 ¾ pounds cubed beef stew meat
• ½ (14 ounce) can unsweetened coconut cream

Recipe Instructions

Step 1

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

Step 2

Season beef with salt and pepper.

Step 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.

Step 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.