Best 4 Thai Indonesian Rendang Curry Recipes

Indonesian Beef Rendang Curry: A Culinary Journey to Sumatra

Originating from the Minangkabau highlands of West Sumatra, Indonesian Beef Rendang Curry is an iconic dish renowned for its rich, complex flavors and tender, fall-off-the-bone beef. This esteemed dish is a testament to Indonesia's culinary prowess, earning its place as a national treasure and a beloved dish worldwide. With its perfect balance of aromatic spices, coconut milk, and succulent beef, Rendang Curry is a symphony of flavors that will tantalize your taste buds and leave you craving for more.

This comprehensive guide presents two exceptional variations of Rendang Curry: the traditional Indonesian Beef Rendang and a Thai-inspired rendition that incorporates unique Thai herbs and spices. Both recipes are meticulously crafted to provide you with authentic and delectable results, ensuring a culinary journey that will transport you to the heart of Southeast Asia.

1. Traditional Indonesian Beef Rendang:

This classic recipe stays true to the original Sumatran flavors, using a harmonious blend of aromatic spices, including lemongrass, galangal, ginger, turmeric, and chili peppers. The beef is slow-cooked in a rich coconut milk sauce until it reaches the perfect tenderness, absorbing the intense flavors of the spices. The result is a dish that is both flavorful and incredibly tender, a testament to the culinary expertise of Indonesian cuisine.

2. Thai-Inspired Indonesian Beef Rendang:

This creative variation seamlessly merges the bold flavors of Indonesian Rendang with the vibrant and aromatic flavors of Thai cuisine. The use of Thai herbs, such as kaffir lime leaves and lemongrass, adds a refreshing citrusy note to the dish, while the addition of red chili peppers brings a subtle heat that complements the richness of the coconut milk and spices. This Thai-inspired Rendang is a testament to the culinary harmony that can be achieved when two distinct culinary traditions come together.

Whether you are a seasoned cook looking to expand your culinary horizons or a novice seeking an authentic taste of Southeast Asian cuisine, this guide provides you with the tools and knowledge to create exceptional Beef Rendang Curry dishes that will impress your family and friends. So embark on this culinary adventure, explore the vibrant flavors of Indonesia and Thailand, and discover the magic of Rendang Curry.

Check out the recipes below so you can choose the best recipe for yourself!

THAI-INDONESIAN RENDANG CURRY

Thai-Indonesian Rendang Curry image

Taken from About.com and tweaked to make it perfect and healthier. This is a "dry" curry so the sauce will stick to your chicken and infuse it full of flavor. I use boneless and skinless chicken tenderloins but alternatively, you can cut up 1 whole chicken into medium-sized pieces. ENJOY!

Provided by Sweet Tortellini

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

8 boneless and skinless chicken tenderloins
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (more if you like spicy!)
1/2 teaspoon turmeric
1 1/2 teaspoons cinnamon
2 tablespoons ground coriander
1 tablespoon ground cumin
7 ounces good-quality coconut milk (not cream!)
2 tablespoons fresh finely chopped lemongrass (usually found in a tube refrigerated near the produce section)
1 onion, peeled and quartered
4 garlic cloves
1 thumb-size piece ginger or 1 galangal
2 teaspoons dark soy sauce or 2 teaspoons Braggs liquid aminos
2 1/4 teaspoons tamarind paste or 2 1/4 teaspoons vinegar
1 tablespoon agave nectar
2 tablespoons fish sauce
1 teaspoon shrimp paste or 1 teaspoon substitute 1 tbsp. fish sauce
2 whole star anise
fresh cilantro
dry shredded coconut

Steps:

In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
Serve atop fragrant rice and garnish (optional) Enjoy!

RENDANG (SPICY BEEF INDONESIAN CURRY)

Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

INDONESIAN RENDANG BEEF CURRY

Indonesian Rendang Beef Curry image

This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.

Provided by Member 610488

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 stalks lemongrass, crushed and chopped
1 jalapeno pepper, deseeded and finely minced
3 garlic cloves, finely minced
2 tablespoons gingerroot, finely shredded
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/4 teaspoon cinnamon
2 tablespoons sesame oil
2 lbs lean beef, cut into 1-inch cubes
1 small onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 carrot, thinly sliced
6 ounces coconut milk
2 tablespoons lime juice
1 tablespoon sugar

Steps:

In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
Add spice mixture and stir-fry until lightly browned and fragrant.
Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
Add coconut milk, lime juice and sugar. Stir to blend.
Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
Serve over steamed rice.

CHEF JOHN'S PEANUT CURRY CHICKEN

Chef John's Peanut Curry Chicken image

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

Ingredients

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better the curry will taste. This is especially true for the lemongrass, galangal, and kaffir lime leaves.
Choose the right beef: Beef chuck or short ribs are good choices for rendang. These cuts of beef have a lot of flavor and will become tender when cooked slowly.
Brown the beef before cooking: Browning the beef will add flavor and help to keep it from becoming tough.
Use a heavy pot: A heavy pot will help to distribute the heat evenly and prevent the curry from burning.
Cook the curry low and slow: Rendang is a dish that takes time to cook. Be patient and let the curry simmer for at least 2 hours, or until the beef is fall-apart tender.
Serve with rice: Rendang is traditionally served with rice. However, it can also be served with noodles or vegetables.

Conclusion:

Rendang is a delicious and flavorful curry that is sure to please everyone at your table. It is a dish that is perfect for a special occasion or a casual weeknight meal. With a little planning and effort, you can easily make this dish at home. So, what are you waiting for? Give rendang a try today!

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