Rendang Beef curry served with coconut milk braised vegetables and rice
Rendang Beef curry is a traditional Indonesian dish made with beef simmered in a rich and aromatic coconut milk-based sauce infused with various spices like lemongrass, galangal, garlic, and turmeric. The dish is slow-cooked until the meat is tender and the sauce has thickened to a deep, flavorful consistency.The coconut milk-braised vegetables are typically a mix of colorful vegetables like carrots, bell peppers, and green beans cooked in a creamy coconut milk sauce, adding a touch of sweetness and creaminess to balance out the bold flavors of the Rendang curry.Served with rice, this dish creates a delicious and satisfying meal that combines the rich flavors of the curry with the fluffy texture of the rice and the creamy, tender vegetables. It's a perfect blend of savory, spicy, and creamy goodness in every bite!
Ingredients
- 1.5 lbs beef chuck cut into cubes
- 1 can coconut milk (14 oz)
- 1 cup water
- 4 kaffir lime leaves
- 2 stalks lemongrass bruised
- 4 cloves garlic minced
- 1 inch galangal sliced
- 1 inch ginger sliced
- 2 red chilies sliced
- 1 tablespoon tamarind paste
- 2 tablespoon brown sugar
- Salt to taste
- Vegetable oil for cooking
- Steamed rice for serving
For the coconut milk-braised vegetables:
- 2 carrots sliced
- 1 red bell pepper sliced
- 1 cup green beans trimmed
- 1 can coconut milk (14 oz)
- Salt and pepper to taste
Instructions
- In a large pot, heat some vegetable oil over medium heat. Add the minced garlic, lemongrass, galangal, ginger, and red chilies. Cook until fragrant.
- Add the beef cubes and brown on all sides. Pour in the coconut milk, water, kaffir lime leaves, tamarind paste, brown sugar, and salt. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- In another pot, combine the coconut milk, carrots, bell pepper, and green beans. Season with salt and pepper. Simmer over medium heat until the vegetables are cooked through and the sauce has thickened.
- Serve the Rendang Beef curry over steamed rice with the coconut milk-braised vegetables on the side. Enjoy your delicious Indonesian-inspired meal!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The preparation time for Rendang Beef curry served with coconut milk-braised vegetables and rice can vary depending on your cooking skills and experience. On average, it may take around 20-30 minutes to prepare the ingredients and start cooking.
As for the cook time, the Rendang Beef curry typically requires a long, slow cooking process to allow the flavors to develop and the beef to become tender. It can take approximately 2-3 hours to simmer the beef in the rich coconut milk sauce until it reaches the desired consistency and flavor.
For the coconut milk-braised vegetables, the cook time is shorter, usually around 20-30 minutes to simmer the vegetables in the creamy coconut milk sauce until they are tender and cooked through.
Overall, you should plan for a total cooking time of about 2.5 to 3.5 hours to prepare and cook the Rendang Beef curry with coconut milk-braised vegetables and rice.
Nutrition
Calories: 762kcal (38%)Carbohydrates: 24g (8%)Protein: 38g (76%)Fat: 61g (94%)Saturated Fat: 45g (281%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 117mg (39%)Sodium: 195mg (8%)Potassium: 1.346mgFiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 6.454IUVitamin C: 79mg (96%)Calcium: 106mg (11%)Iron: 11mg (61%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
