Beef Rendang

Beef Rendang

This is another recipe I was taught in Malaysia. I learnt that the proper way to cook a rendang curry is until the sauce nearly disappears, which is very different to the thin sauce rendangs I have been used to eating.

Hayley Bradley


4 people
  1. Rendang paste
  2. 2 red onions
  3. 3 lemongrass
  4. 5 cm ginger
  5. 1 tbsp chilli paste
  6. 1 tbsp garam masala
  7. 2 tsp tumeric (fresh or ground)
  8. 4 cloves garlic
  9. Curry
  10. 1 kg beef (I used beef skirt and asked butcher to cube it)
  11. 500 ml coconut milk
  12. 5 kafir lime leaves
  13. 2 tbsp desiccated coconut


  1. Change

    Put all the Rendang paste ingredients in a blender

  2. Change

    Blend until they make a paste, I added a few tablespoons if water to bring it all together

  3. Change

    Heat 2 tbsp oil in a deep frying pan and cook the paste until the oil surfaces

  4. Change

    Add the beef, stir through for 2 minutes then add the coconut milk and lime leaves

  5. Change

    Once it looks like it going to start boiling turn it down and cook low until the meat is tender and the sauce thickens - about 35-45 mins

  6. Add Photo

    Mix in the desiccated coconut and serve with jasmine rice

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords