Indonesian Beef Rendang with Coconut Milk and Kaffir Lime

Ingredients

• 500 g Beef chuck, cut into 2‑inch cubes
• 400 ml Coconut milk
• 4 whole Kaffir lime leaves
• 30 g Unsweetened toasted coconut flakes
• 4 whole Red chilies, seeded
• 6 whole Shallots
• 4 whole Garlic cloves
• 2 cm Galangal, sliced
• 1 stalk Lemongrass, white part only, bruised
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• ½ tsp Cumin powder
• 1 tbsp Palm sugar
• ½ tsp Salt
• 2 tbsp Vegetable oil

Instructions

1. 1

   1. In a dry skillet over medium heat, toast the coconut flakes until golden, then set aside.

2. 2

   2. Using a food processor, blend the chilies, shallots, garlic, galangal, lemongrass, turmeric, coriander, and cumin with a splash of oil into a smooth paste.

3. 3

   3. Heat the remaining oil in a heavy‑bottomed pot over medium‑high heat. Add the spice paste and sauté 5‑7 minutes, stirring constantly, until fragrant and the oil separates.

4. 4

   4. Add the beef cubes, stir to coat, and sear for 3‑4 minutes until browned on all sides.

5. 5

   5. Pour in the coconut milk, add the toasted coconut, kaffir lime leaves, palm sugar, and salt. Bring to a gentle boil, then reduce heat to low.

6. 6

   6. Cover and simmer for 2 hours, stirring occasionally, until the beef is melt‑in‑your‑mouth tender and the sauce has thickened.

7. 7

   7. Remove the kaffir lime leaves and adjust seasoning if needed. Serve hot with steamed rice.