BEEF RENDANG CURRY

Beef Rendang Curry image

A subtly-spiced Indonesian beef rendang curry that you can make from scratch without the need for ready-made curry paste or packaged sauces. Serve with lime wedges, white rice, and green vegetables.

Provided by Arine

Time 3h45m

Yield 4

Number Of Ingredients 13

Ingredients

3 shallots, coarsely chopped
2 red chile peppers, seeded and chopped
2 tablespoons crunchy peanut butter
1 tablespoon ground turmeric
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and chopped
1 ¾ pounds cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons coconut oil
¾ cup water
½ (14 ounce) can unsweetened coconut cream
1 cube beef bouillon
½ lime, zested

Steps:

Combine shallots, chile peppers, peanut butter, turmeric, garlic, and ginger in a food processor or blender; blend into a thick paste.
Season beef with salt and pepper.
Heat coconut oil in a large skillet over medium heat. Cook beef in batches until browned, about 1 minute per side. Transfer to a bowl.
Fry curry paste in the same skillet until fragrant, 2 to 3 minutes. Return beef to the skillet. Add water, coconut cream, beef bouillon cube, and lime zest, stirring well to combine. Bring to a boil. Reduce heat to low and simmer gently, partially covered, until sauce coats the beef and beef is tender, about 3 hours.

Nutrition Facts : Calories 895.4 calories, Carbohydrate 15.7 g, Cholesterol 172.5 mg, Fat 67.5 g, Fiber 2.8 g, Protein 58 g, SaturatedFat 37.3 g, Sodium 430.3 mg, Sugar 3.3 g