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Indonesian Rendang Curry
Created by: Howcan Team
Ingredients
- 2 lbs beef chuck, cut into chunks
- 5 shallots, chopped
- 6 cloves garlic, minced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 inches galangal, sliced
- 4 red chilies, sliced
- 1 can (14 oz) coconut milk
- 1 cup water
- 3 tbsp tamarind paste
- 3 tbsp palm sugar
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- In a large pot, heat 2 tbsp of vegetable oil over medium heat.
- Add the chopped shallots and minced garlic, and sauté until fragrant.
- Add the beef chunks and cook until browned on all sides.
- Stir in the sliced red chilies, bruised lemongrass, sliced galangal, and kaffir lime leaves.
- Pour in the coconut milk and water, and bring to a simmer.
- Add the tamarind paste and palm sugar, and season with salt to taste.
- Cover the pot and simmer over low heat for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Once the beef is tender, uncover the pot and continue to simmer until the sauce is reduced and coats the beef.
- Remove the lemongrass and kaffir lime leaves before serving.
- Serve the Indonesian Rendang Curry with steamed rice or flatbread. Enjoy!
Indonesian Rendang Curry is a rich and flavorful dish with a history dating back to the Minangkabau people of West Sumatra. This slow-cooked coconut milk-based curry is traditionally made with tender chunks of beef, infused with a blend of aromatic spices such as lemongrass, galangal, and turmeric. Renowned chefs like William Wongso have popularized rendang, and it has become a staple in Indonesian cuisine. The best rendang can be found in Padang, where it is often served at local eateries called "rumah makan". The key to a perfect rendang lies in the slow cooking process, allowing the flavors to intensify and the meat to become tender. For a vegetarian alternative, jackfruit rendang is a popular and delicious option.
210 min
6
450 calories
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