Beef Rendang Curry

    5m prep time
    105m total time
    Medium level
    16 ingredients

This Indonesian Rendang curry is flavoured with lemongrass and star anise and finished with thai basil and lime for a fragrant and bright taste. The slower cook tenderises the beef and creates a wonderfully creamy sauce. If you have this bubbling away in your oven over the weekend you’ll be sure to attract some guests for dinner! 👋 , Our food team have amended this recipe slightly based on feedback regarding it lacking a little flavour. Lemongrass, extra ginger and chilli plus the addition of fresh lime leaves has really woken it up! 😁

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 160°C/140°C Fan. 👋This recipe can also be cooked in a slow cooker for 4-5 hours on medium or 6-8 hours on low. Dice the casserole beef into 3-4 cm pieces.

Step 2

Get a large pan on a medium-high heat and add the oil. Sweat the sliced onion with a pinch of salt for 4-5 minutes until soft. Tip in the diced beef along with the Rendang curry paste, the ginger and garlic paste and the chopped chilli and lemongrass. Fry until the beef is browned and lightly caramelised, this will take 3-4 minutes. If the curry paste starts to stick to the base of the pan, add a splash of water to release it.

Step 3

Pour in the coconut milk, then fill up the empty can halfway with water and add this along with the light brown sugar and lime leaves. Bring to a simmer then transfer to the oven (or slow cooker) to cook for 1-1.5 hours. When ready, the beef should easily break apart when probed with a fork and the sauce should have thickened. add the shredded lime leave at this point.

Step 4

Cook the beans in boiling salted water for 2 minutes and cook the rice as per the instructions on the packet. Finish the curry with the juice and zest of lime and taste for seasoning, adding a little more sugar if you think it needs it.

Step 5

Pile the rice (and beans) onto four plates and spoon the curry over the rice, and with the chopped peanuts and torn Thai basil leaves, if using.
  • Ingredients
  • Based on 4 servings
  • 2 White Rice 2 x Ben's Original Classic Long Grain Microwave Rice 220g
  • 1kg Casserole Beef Steak, died inot 3-4 cm pieces 2 x Sainsbury's British or Irish Extra Lean Casserole Steak 500g
  • 2 Limes, juiced 2 x Sainsbury's Limes x1
  • 3 Fresh Lime Leaves, shredded 1 x Sainsbury's Fresh Packed Lime Leaves x4
  • 190g Rendang Curry Paste 1 x Sainsbury's Rendang Curry Paste 190g
  • 400ml Coconut Milk 1 x KTC Coconut Milk 400ml
  • 1/2 Bunch Thai Basil 1 x Sainsbury's Thai Basil 20g
  • 2 tbsp Oil 1 x Sainsbury's Vegetable Oil 1L
  • 50g Salted Peanuts, roughly chopped 1 x Stamford Street Co. Salted Peanuts 200g
  • 1 Lemongrass, chopped 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 1 Onion, sliced 1 x Sainsbury's Onions Loose
  • 3 Green Chilli, finely chopped 1 x Sainsbury's Finger Chillies 80g
  • 2 tbsp Garlic & Ginger Paste 1 x KTC Minced Garlic & Ginger Paste 210g
  • 220g Green Beans, top and tailed 1 x Stamford Street Co. Green Beans 220g
  • 1 tsp Light Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
Shop this recipe
Products and prices from