Rendang Padang Indonesian Beef Curry Slow Cooker
Transform your kitchen into a flavor-packed paradise with this **Rendang Padang Indonesian Beef Curry Slow Cooker** recipe—a rich, slow-cooked delight that's bursting with authentic Indonesian spices. Tender beef chuck simmers for hours in a luxurious blend of creamy coconut milk, fiery red chili peppers, and aromatic ingredients like lemongrass, kaffir lime leaves, and galangal, achieving the signature dry, caramelized sauce that defines rendang. The slow cooker does all the hard work, making this traditional dish surprisingly easy to prepare, while the fragrant spice paste, sautéed to perfection, infuses every bite with bold and tantalizing flavors. Perfectly paired with steamed rice or ketupat rice cakes, this dish is a show-stopping addition to any dinner table. Whether you're craving the warmth of Indonesian cuisine or simply looking for a must-try slow cooker recipe, this rendang is a true culinary masterpiece.
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 2-inch cubes)
- 2 cups Coconut milk
- 6 medium Shallots
- 4 large Garlic cloves
- 2 inches Fresh ginger (peeled and roughly chopped)
- 2 inches Galangal (optional, peeled and roughly chopped)
- 3 medium Red chili peppers (adjust to taste)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 piece Cinnamon stick
- 4 leaves Kaffir lime leaves
- 2 stalks Lemongrass stalks (bruised and cut into 3-inch sections)
- 1 tablespoon Palm sugar or brown sugar
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
Instructions
Prepare the spice paste by blending the shallots, garlic, ginger, galangal (if using), red chili peppers, turmeric powder, ground coriander, and ground cumin with a splash of water until a smooth paste forms.
Heat vegetable oil in a skillet over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes, stirring frequently to avoid burning.
Transfer the spice paste to the slow cooker. Add the beef chuck, coconut milk, cinnamon stick, kaffir lime leaves, lemongrass, palm sugar, and salt.
Stir everything to combine and ensure the beef is coated in the sauce.
Set the slow cooker to low and cook for 8 hours, or until the beef is tender and the sauce has thickened to a rich, dry consistency.
Stir occasionally, if possible, during the cooking process. If the sauce is too watery near the end, remove the slow cooker lid during the last 30-45 minutes of cooking.
Serve the Rendang hot with steamed rice or traditional Indonesian accompaniments like ketupat (rice cakes).
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5531 mg | 240% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 64.4 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 4699 mg | 100% | |
*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.
