Thai Indonesian Rendang Curry
Dive into the bold and aromatic world of Southeast Asian cuisine with this Thai Indonesian Rendang Curry—a rich, slow-cooked dish that melds the creamy depth of Thai coconut milk with the complex spices of traditional Indonesian rendang. Tender beef chuck is simmered for hours with fragrant lemongrass, kaffir lime leaves, and galangal, while a blend of vibrant spices like turmeric, cumin, and coriander infuses every bite with warmth. Balanced with hints of zesty lime juice and sweet palm sugar, this curry achieves the perfect harmony of sweet, savory, and tangy flavors. Garnished with fresh Thai basil and served over steamed jasmine rice, it’s a luxurious, flavorful feast perfect for cozy family dinners or weekend entertaining. Whether you're a fan of Thai or Indonesian cooking, this fusion dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cubed
- 2 cans (13.5 oz each) coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 inches galangal, sliced
- 6 shallots, finely chopped
- 4 red chilies, deseeded and chopped
- 1 tablespoon ginger, grated
- 4 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 handful fresh Thai basil, for garnish
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 cup water
Instructions
Place the cubed beef in a large bowl and season with a pinch of salt. Set aside.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the shallots, garlic, ginger, and chilies, and sauté until fragrant, about 3–4 minutes.
Add the coriander, cumin, and turmeric powder, stirring to coat the aromatics with the spices.
Add the beef cubes to the pot and sear on all sides until lightly browned, about 5–7 minutes.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the lemongrass, kaffir lime leaves, and galangal to the pot. Stir in the palm sugar, fish sauce, and lime juice.
Reduce the heat to low, cover the pot partially, and let the curry cook slowly for 2 ½ to 3 hours, stirring occasionally. The liquid should reduce and thicken, coating the beef in a rich sauce.
Taste and adjust seasoning as needed, adding more fish sauce, lime juice, or sugar to balance the flavors.
Once the curry is thick and the beef is tender, remove from heat. Discard the lemongrass, kaffir lime leaves, and galangal pieces.
Serve the rendang curry hot, garnished with fresh Thai basil, over steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5587 mg | 243% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 85.5 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 4182 mg | 89% | |
*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.
