Thai-style Rendang Curry

Ingredients

While the original Indonesian Rendang is slow-cooked with a thick and dry sauce, Thai-style Rendang incorporates a wet curry sauce with a balance of sweet, sour, and spicy flavors. Thai herbs and spices such as lemongrass, galangal, and kaffir lime leaves are used to give it a distinct Thai twist. The Thai version also tends to be spicier compared to the Indonesian one. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised and chopped 2 lemongrass stalks, bruised and chopped
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 20g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and red chilies. Sauté until the onion is translucent.
2. 2.
   Add the lemongrass and Thai red curry paste to the pan. Stir-fry for 2 minutes to release the flavors.
3. 3.
   Add the beef slices to the pan and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and add the kaffir lime leaves, galangal, fish sauce, palm sugar, and tamarind paste. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. 6.
   Season with salt to taste. Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender part for better flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the curry to release their aroma.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder.
• Thai red curry paste — Adjust the amount according to your spice preference. Add more for extra heat.

Tips & Tricks

• For a richer flavor, marinate the beef in the Thai red curry paste for 1 hour before cooking.
• If you prefer a milder curry, remove the seeds from the red chilies before slicing.
• To save time, you can use a slow cooker to cook the curry on low heat for 6-8 hours.
• Serve the Thai-style Rendang Curry with steamed jasmine rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Garnish the Thai-style Rendang Curry with fresh cilantro leaves and serve it hot. It pairs perfectly with steamed jasmine rice or Thai-style roti bread.

Presentation advice

Serve the Thai-style Rendang Curry in a shallow bowl, allowing the vibrant red curry sauce to be the star. Place a lime wedge on the side for squeezing over the curry, adding a burst of freshness.