Curried Beef Indonesia
Dive into the bold and aromatic flavors of Southeast Asia with this Curried Beef Indonesia recipe, a rich and hearty dish perfect for your next culinary adventure. Tender chunks of beef chuck are slow-simmered in a creamy coconut milk base infused with fragrant spices like coriander, cumin, turmeric, and a hint of chili for optional heat. Unique additions such as tamarind paste and kecap manis (Indonesian sweet soy sauce) lend a perfect balance of tangy sweetness, while a cinnamon stick and bay leaves impart warmth and depth. This slow-cooked curry pairs beautifully with steamed white rice, making it an irresistible comfort food perfect for a family dinner or special occasion. Garnished with fresh cilantro, this dish is a feast for both the eyes and the palate. Perfect for fans of Indonesian cuisine, this recipe satisfies cravings for something exotic and deeply flavorful.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 cups coconut milk
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 1 teaspoon red chili powder (optional, adjust to taste)
- 1 tablespoon tamarind paste
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 1 cup water or beef stock
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 cups white rice (for serving)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, garlic, and ginger to the pot, and sauté until softened and fragrant, about 5 minutes.
Stir in the ground coriander, cumin, turmeric powder, curry powder, and chili powder (if using). Cook the spices for 2 minutes, stirring constantly to release their aroma.
Add the beef cubes to the pot and cook until browned on all sides, about 6-8 minutes.
Once the beef is browned, stir in the tamarind paste, kecap manis, and salt. Mix everything thoroughly.
Pour in the coconut milk and water (or beef stock). Add the cinnamon stick and bay leaves to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste for seasoning and adjust salt if necessary.
Remove the cinnamon stick and bay leaves before serving.
Garnish with fresh cilantro and serve hot with steamed white rice on the side.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 11.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
