Lighter beef rendang

The Indonesian dry curry: beef slowly simmered in spiced coconut milk until it is absorbed, lightened with less coconut milk. Deeply flavoured and tender, it is a festive, flavour-packed dish.

Prep time: 20 min  |  Cook time: 90 min  |  Servings: 6  |  Difficulty: Medium

Estimate per portion: 360 kcal · 34 g protein · 8 g carbohydrate · 20 g fat

Ingredients

• 1 kg lean stewing beef
• 300 ml coconut milk
• 2 onions
• 4 cloves of garlic
• 1 piece of ginger
• 2 tbsp curry paste
• 1 stalk of lemongrass

Method

1. Blend the onions, garlic, ginger and curry paste into a paste.
2. Fry this paste, then add the beef.
3. Add the coconut milk and lemongrass.
4. Simmer for 1 hour 30 minutes until the sauce is almost absorbed.

Nutritional benefits

Lean beef provides quality protein and iron, and the many spices (ginger, turmeric, lemongrass) bring an intense anti-inflammatory dimension. Reducing the coconut milk lightens this traditionally rich dish while keeping its depth of flavour. The long cooking time makes the meat tender. Naturally gluten-free.

Variations and substitutions

• With chicken (rendang ayam, quicker).
• With tofu or tempeh for a plant-based version.
• Hotter or milder.
• Served with rice.

Storage and making ahead

Even better reheated (the flavour improves over several days); keeps for 5 days and can be frozen.

💡 Good to know

Rendang takes patience: let the sauce really reduce until it coats the meat, as this is what concentrates the flavours.

Related reading

Discover more high-protein recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

The foods in this recipe: beef · coconut milk · onions · garlic · ginger.

You might also like these recipes: Fish curry with coconut milk · Thai coconut and chicken soup · Chicken, spinach and coconut milk curry.