- Main
- Beef
- Thai
- Make-ahead
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the spice paste
- 8
dried red chiles (such as guajillo or Kashmiri), stems and seeds removed
- 4
shallots, peeled and halved
- 6 cloves
garlic, peeled
- 3
lemongrass stalks, tough outer layers removed, bottom 4 inches chopped
- 1 piece
fresh galangal (2-inch), or 2 tbsp frozen chopped galangal, peeled and sliced
- 1 piece
fresh ginger (1-inch), peeled and sliced
- 1 tsp
ground turmeric
- 1/4 cup
water
For the curry
- 3 lb
boneless beef chuck, trimmed and cut into 1 1/2-inch cubes
- 2 tbsp
vegetable oil
- 2 cans
full-fat coconut milk (13.5 oz each)
- 2
lemongrass stalks, bruised with the back of a knife and knotted
- 6
makrut lime leaves (optional)
- 1
cinnamon stick
- 2 tbsp
palm sugar or dark brown sugar
- 1 tbsp
tamarind paste
- 2 tsp
salt
- 1/2 cup
unsweetened shredded coconut
To serve
- 2 cups
jasmine rice, rinsed
- 3 cups
water
- 1
English cucumber, thinly sliced
salt, to taste
- Dairy-free
- Gluten-free
Not checked: dried red chiles (such as guajillo or Kashmiri), palm sugar or dark brown sugar.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the dried chiles in a bowl, cover with boiling water, and soak until softened, about 15 minutes. Drain.
15 min, hands-off
- 8 dried red chiles (such as guajillo or Kashmiri)
- Step 2
Put the drained chiles in a blender with the shallots, garlic, chopped lemongrass, galangal, ginger, turmeric, and 1/4 cup water. Blend to a smooth, thick paste, scraping down the sides as needed. Add a splash more water only if the blades stall.
5 min
- 8 dried red chiles (such as guajillo or Kashmiri)
- 4 shallots
- 6 cloves garlic
- 3 lemongrass stalks
- 1 piece fresh galangal (2-inch), or 2 tbsp frozen chopped galangal
- 1 piece fresh ginger (1-inch)
- 1 tsp ground turmeric
- 1/4 cup water
- Step 3
Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant, 4 to 5 minutes. Tip it onto a plate right away so it doesn't burn, and set aside.
5 min
- 1/2 cup unsweetened shredded coconut
- Step 4
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the blended paste and cook, stirring often, until it darkens a shade and smells toasty rather than raw, 8 to 10 minutes.
10 min
- 2 tbsp vegetable oil
- Step 5
Add the beef and stir to coat every piece in the paste. Pour in both cans of coconut milk, then add the bruised lemongrass stalks, lime leaves, cinnamon stick, sugar, tamarind paste, and salt. Stir and bring to a gentle simmer.
10 min
- 3 lb boneless beef chuck
- 2 cans full-fat coconut milk (13.5 oz each)
- 2 lemongrass stalks
- 6 makrut lime leaves
- 1 cinnamon stick
- 2 tbsp palm sugar or dark brown sugar
- 1 tbsp tamarind paste
- 2 tsp salt
- Step 6
Lower the heat so the surface barely bubbles and cook uncovered, stirring every 20 minutes or so, until the beef is fork-tender and the sauce has reduced to a thick gravy, about 2 hours. Scrape the bottom as you stir so nothing catches.
2 hr, hands-off
- Step 7
Stir in the toasted coconut. Keep cooking, now stirring every 5 minutes, until the coconut milk splits and the oil separates out and the sauce turns deep brown and clings to the meat with almost no liquid left, 30 to 45 minutes more; stir constantly for the last 10 minutes. Taste and add salt or a pinch more sugar as needed, then fish out the lemongrass knots and cinnamon stick.
40 min
- 1/2 cup unsweetened shredded coconut
- Step 8
While the rendang finishes, combine the rinsed jasmine rice and 3 cups water in a saucepan with a pinch of salt. Bring to a boil, cover, reduce the heat to low, and cook 15 minutes. Turn off the heat and let stand, covered, 10 minutes, then fluff with a fork.
25 min
- 2 cups jasmine rice
- 3 cups water
- salt
- Step 9
Serve the rendang over the jasmine rice with the sliced cucumber alongside.
- 1 English cucumber
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026