Rendang Beef Curry
easy
135 mins
135 mins
Ingredients
- 3 Shallots
- 6 Garlic cloves
- 1 piece(s) (approx. 20 g) Ginger
- 2 (approx. 50 g + 20 g) pieces of galangal (from the Asia shop, alternatively ginger)
- 6 small red chillies
- 10 Kemiri nuts
- 1 piece(s) (approx. 50 g) Palm sugar (alternatively 2 tablespoons brown sugar)
- 1 TABLESPOON Coriander seeds
- 1 TABLESPOON black peppercorns
- 7-10 Tbsp Salt
- 4 Sticks of lemongrass
- 1 kg Beef goulash
- 3 TABLESPOONS Oil
- 1 can(s) (400 ml) unsweetened coconut milk
- 7-10 Tbsp Pepper
Directions
- 1
For the spice paste, peel and finely chop shallots, garlic, ginger and galangal. Wash the chilli and chop finely. Chop nuts and palm sugar. Mix everything together with coriander, peppercorns and 1/2 teaspoon salt in a mortar or mixer to a paste.
- 2
For the curry, remove the outer leaves from the lemon grass. Cut the stalks in half crosswise. Peel the galangal and cut into thin slices. Dab goulash dry. Mix spice paste and oil. Fry in a large pot at low heat for 1-2 minutes until it starts to smell and turns light brown.
- 3
Stir in goulash, lemongrass and galangal. Add 400 ml water and bring to the boil. Braise open at low heat for about 40 minutes until the water is half boiled down. Add coconut milk, bring to the boil and simmer over low heat for about 1 hour until the meat is tender and the sauce has a thick, creamy consistency.
- 4
Stir now and then. Season to taste with salt and pepper. Remove lemongrass. Add fried onions and jasmine rice.
Nutrition Facts
660 kcal
21 g
40 g
58 g
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