My easy spicy version of this caramalised tender beef stew.

Beef Rendang Curry

Course Main Dish
Cuisine Malaysian
Keyword Beef
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people


  • 1 kg Beef Chuck (with bones for flavour) cut into big bite sized pieces
  • 2 T Oil I used Olive oil
  • 2 Onions chopped
  • 2 stalks Lemon Grass beaten and chopped
  • 4 Garlic cloves chopped
  • 4 cm Ginger peeled and chopped
  • 3-4 Chilies chopped
  • 2 t Ground coriander
  • 1 t Cumin
  • 2 t Cayenne pepper to taste (I like HOT)
  • 1 t Red chili flakes
  • 1 can Coconut milk
  • 2 Bay leaves
  • 1 T Brown Sugar
  • Salt to taste
  • 1 Lemon quartered for serving
  • 1 bunch Coriander for serving


  1. In a heavy bottomed pot, heat oil and brown meat in batches.
  2. In the remaining oil (or add if you need) saute the onions until soft and then add the rest of the spices - lemon grass, garlic, ginger, ginger, chilies, coriander, cumin, cayenne pepper, chili flakes and saute until aromatic.
  3. Add the beef back and coat with spice mixture.
  4. Pour in the coconut milk, sugar and Bay leaves - stir and bring to boil.
  5. Slightly cover the pot (you want some steam to escape) and bring to a simmer until the beef is tender.
  6. This is supposed to be a dry curry, so it is best to stir occasionally to ensure that nothing sticks to the pot.
  7. Once the beef is tender, uncover, season with salt, turn up heat and stir - this caramalises the beef and turns it a moreish dark colour.
  8. Serve with the lemon to be squeezed on to taste - this adds a delicious depth of flavour and garnish with fresh chilies and coriander leaves.

Recipe Notes

You can also serve with any curry sides you like. I was going to serve with naan bread, but focaccia was on sale so I created an Italian-Malaysian fusion - I think it worked.

I 'kellydelied' this recipe a bit in that you're supposed to make a paste etc, but I'm all about ease, wine and Uno so I chopped the ingredients as fine as I felt necessary and enjoyed the extra crunch / burst of flavour of the spices.

I lovingly tweaked this recipe from: