To make the paste:

  • Coriander seeds 8.0 g
  • Salt 3.0 g
  • Turmeric 3.0 g
  • Red Chillies 40.0 g
  • Garlic 50.0 g
  • Coriander Ground 30.0 g
  • Lime juice 20.0 ml
  • Brown sugar 5.0 g
  • Lemongrass 20.0 g
  • Banana shallots 400.0 g

For the curry:

  • Vegetable oil 50.0 ml
  • Light coconut milk 400.0 ml
  • Lime leaves 2.0 g
  • Beef stock (scratch) 300.0 ml
  • Chuck steak 1.0 kg

Rendang is a West Sumatran caramelised beef curry. Try the scratch version by Chris Barber or our simple alternative that helps you save time by maintaining the taste.



  1. To make the paste:

    • Trim and rinse all the ingredients then blend together into a smooth paste. Adjust seasoning to taste then cover and chill (can be frozen) until required.
  2. For the curry:

    • Sear beef in a hot dry pan until golden coloured then add the paste and cook out over low heat for 5-6 mins. Pour in the coconut milk and stock, bring to simmer and add lime leaves and juice.
    • Simmer for 2 hours or until the beef is tender in a closed pan then remove lid and boil rapidly until the liquid is almost all reduced.
  3. To serve:

    • Check seasoning and serve with Rice.
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