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Beef Rendang
A rich and aromatic Indonesian beef stew cooked in red curry paste and coconut milk. Tender beef braised slowly in a fragrant spice base.
60 min4 servings520 kcalDifficulty: Medium
Ingredients
- 600 g beef (chuck or shoulder)
- 400 ml coconut milk
- 4 tbsp red curry paste
- 3 piece red onion
- 4 clove garlic
- 2 tbsp fresh ginger
- 2 piece fresh red chili
- 1 tbsp galangal
- 1 tsp turmeric
- 2 piece bay leaves
- 1 tsp sugar
- 0.5 tsp salt
- 2 tbsp vegetable oil
Instructions
Step 1
Blend onion, garlic, ginger, chili, galangal, and turmeric to form a paste.
Step 2
Heat oil and brown the beef cut into cubes.
Step 3
Add the spice paste and cook for 3 minutes.
Step 4
Pour in coconut milk, add bay leaves, salt, and sugar.
Step 5
Simmer on low heat for 45 minutes until reduced and thickened.