Special Beef Rendang Curry

Special Beef Rendang Curry

12 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Recipe by  THANISLIM

“This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavour and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good for steamed or spiced rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
  2. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
  3. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

Share It

Reviews (12)

Rate This Recipe


Tasty and quick (once you get everything cooking). I would actually cook the meat in the coconut milk mixture for the stated time- it is still moist and tender but it infuses the flavors. I also added carrots, potatoes, and green peas. A note on the curry paste- it is usually sold in Asian markets in cans the size of tuna, If you buy this size, half a can will make a pretty spicy dish. Usually a fourth of a can will impart pleanty of flavor if you like some spice but not too much. Enjoy!



Good flavors, but HOT, HOT, HOT!!! I omitted the chili and only used half the curry paste and it was still almost too spicy to eat. Plus, watch out -- tumeric will stain your clothes!!!

Angel of Harlem

Angel of Harlem

I changed this recipe up a bit. I didn't have any dried shrimp so i left that out. I used only 1 Tbsp of Sambal Oelek paste instead of the red chili paste. My kids don't like it to spicy. I also added 1 T of cumin. I added some extra veggies. 1 jicama chopped, 1 green pepper chopped,1 shredded carrot and 1 cup snow peas chopped and 1 cup chopped kale. I always add extra veggies just to get them in for the kids. These added veggies added a lovely color. I found it a bit thick after the veggie addition so i added 1 cup plain yogurt. At the end i also added 1 cup raisins and 1/2 cup sesame seeds Extra crunch and a bit of sweetness from the raisins. Great recipe.

More Reviews

Similar Recipes

Authentic Bangladeshi Beef Curry

Authentic Bangladeshi Beef Curry

Malaysian Beef Rendang

Malaysian Beef Rendang

Beef and Spinach Curry

Beef and Spinach Curry

Ginger Beef Curry (Slow Cooker Version)

Ginger Beef Curry (Slow Cooker Version)

Vietnamese Beef And Lettuce Curry

Vietnamese Beef And Lettuce Curry

Deb's Spicy Beef Curry

Deb's Spicy Beef Curry


Amount Per Serving (8 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 30.2 g
  • 46%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 343 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Sri Lanka Beef Curry


next recipe:

Ginger Beef Curry (Slow Cooker Version)