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    Beef rendang (Malaysian beef curry)

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    Beef rendang (Malaysian beef curry)

    An authentic taste of Malaysia ready in 1½ hours.

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 4


    • For the curry paste:
    • 1.5cm piece fresh root ginger
    • 1 tsp turmeric
    • 4 garlic cloves
    • 6 shallots
    • 2 red chillies
    • 2 lemon grass stalks, cut into 3 lengths
    • 1 tsp Cooks’ Ingredients tamarind paste
    • 1 tbsp groundnut oil
    • For the curry:
    • 100g desiccated coconut
    • 700g braising steak, sliced thinly
    • 400ml coconut milk
    • 2.5cm piece cinnamon
    • 1 star anise
    • 4 cardamom pods
    • 3 Cooks’ Ingredients galangal slices


    1. In a frying pan, toast the desiccated coconut over a medium heat until golden. Pound to a paste with a pestle and mortar. Set aside.
    2. For the curry paste, put the ingredients in a processor; whiz until well combined.
    3. Fry the curry paste in a large wok for 30 seconds, then add the beef. Cook for 5 minutes; add the coconut milk, spices and galangal. Season; simmer uncovered for 45 minutes, stirring regularly.
    4. Stir in the coconut paste; simmer gently, uncovered, for 45 minutes more, until the meat is tender and the sauce reduced. Stir it regularly to prevent it sticking. Serve with jasmine rice.

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    Drinks recommendation

    The gingery galangal in this cries out for a soft, aromatic red wine. Domaine Marie 2008/09 Faugères, South of France 520287


    Average user rating

    3 stars