West Sumatran Rendang (Beef Curry) Recipe

Name: West Sumatran Rendang (Beef Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 grams fresh beef shanks/ribs/chuck, cut into large cubes; 800 ml pure coconut milk (from 3 mature coconuts); 1500 ml young coconut water; 150 grams unpeeled baby potatoes, cut slightly; 150 grams red beans, boiled until half-cooked; 2 tsp salt; 100 grams red chilli peppers (add more if you likel it spicy); 10 clove medium shallots; 10 clove garlics; 3 cm ginger, peeled; 2 cm turmeric, peeled; 5 piece candlenuts; 1/2 nutmeg; 1 tsp coriander seed; 1/2 tsp pepper powder; 3 turmeric leaves; 8 fresh lime leaves; 5 Indonesian bay-leaves (daun salam); 3 piece thick lemongrasses white part only, smashed; 4 cm galangal, peeled & slightly smashed; 3 piece small star anise; 1 piece cinnamon stick

Servings: persons

700 grams fresh beef shanks/ribs/chuck, cut into large cubes
800 ml pure coconut milk (from 3 mature coconuts)
1500 ml young coconut water
150 grams unpeeled baby potatoes, cut slightly
150 grams red beans, boiled until half-cooked
2 tsp salt
100 grams red chilli peppers (add more if you likel it spicy)
10 clove medium shallots
10 clove garlics
3 cm ginger, peeled
2 cm turmeric, peeled
5 piece candlenuts
1/2 nutmeg
1 tsp coriander seed
1/2 tsp pepper powder
3 turmeric leaves
8 fresh lime leaves
5 Indonesian bay-leaves (daun salam)
3 piece thick lemongrasses white part only, smashed
4 cm galangal, peeled & slightly smashed
3 piece small star anise
1 piece cinnamon stick

1
Blend the Ground-Spice Ingredients together until well combined like a smooth paste.
2
Set aside.
3
Combine pure coconut milk & young coconut water to the nonstick-large-pan.
4
Boil & stir them well in a medium heat.
5
Add the smooth paste of Ground-Spice Ingredients.
6
Stir well to combine and turn into sweet orange coloured liquid.
7
Add all the Leaf & Spice Ingredients.
8
Stir constantly until slightly fragrant.
9
Add salt.
10
Add fresh beef until well combined.
11
Stir well and bring a gentle boil.
12
Once the meat is half-cooked, add baby potatoes & red beans.
13
Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant.
14
Continue to simmer gently until the liquid has evaporated by about 95%.
15
Reduce the heat to low.
16
Test the meat, it should be perfect enogh when it's fork-tender.
17
Taste the liquid for salt, add a pinch if you need more.
18
Mix them.
19
Turn down the heat
20
Remove all the Leaf & Spice Ingredients.
21
Serves the dish with steamed rice.

1249

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 700 grams fresh beef shanks/ribs/chuck, cut into large cubes, 800 ml pure coconut milk (from 3 mature coconuts), 1500 ml young coconut water, 150 grams unpeeled baby potatoes, cut slightly, and more.

Yes, West Sumatran Rendang (Beef Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Sumatran Rendang (Beef Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions