Indonesian dinner
Beef Rendang
Indonesia's legendary slow-cooked dry curry: beef simmered in coconut milk and spices until the sauce caramelises around every piece. Weekend magic.
Jump to recipe
- 150 min · Leisurely
- Adventurous
- Hot spice
- Serves 2
- Hob
Gluten freeDairy freeHigh proteinHigh proteinHotComfort foodOne potMeal prep
Contains: none of the 9 main allergens. Always check ingredient labels.
Why you'll love it
- Ready in about 150 minutes
- Comfort food
- One pot
- Meal prep
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Beef chuck, cut into chunks500 g
- Rendang spice paste (check label for shrimp)4 tbsp
- Coconut milk400 ml
- Lemongrass stalk, bruised1 whole
- Kaffir lime leaves4 whole
- Desiccated coconut, toasted30 g
- Tamarind paste1 tbsp
- Brown sugar1 tsp
- Jasmine rice140 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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