Beef rendang & turmeric rice

Beef rendang & turmeric rice

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(20 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins


Serves 6
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal1405
  • fat71g
  • saturates37g
  • carbs108g
  • sugars8g
  • fibre4g
  • protein81g
  • salt0.8g


  • 3 tbsp vegetable oil
  • 2kg beef shin or skirt, cut into bite-sized cubes



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 2 lemongrass stalks, bashed (see 'Tip' for how to prepare)
  • 2 x 400ml cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 4 tbsp desiccated coconut
  • 2 kaffir lime leaves, torn
  • 1½ tbsp chicken stock powder (we used one from an Asian supermarket)
  • 2 tbsp tamarind paste
  • 1 tsp golden caster sugar
  • ¼ tsp salt

For the paste

  • 15 dry chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 6-8 baby shallots
  • thumb-sized piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • thumb-sized piece galangal, peeled and chopped (use ginger if you can’t find it)
  • 3 lemongrass stalks, chopped

For the rice

  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 10 curry leaves (optional)
  • 700g jasmine rice
  • 2 tsp chicken stock powder


  1. For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.

  2. Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.

  3. Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.

  4. After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.

  5. For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.

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Comments, questions and tips

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9th Apr, 2020
I think the curry needs more depth. Various spices were missing which would have improved the flavour and given it a more authentic taste.
31st Dec, 2017
This was really tasty and pretty easy to make. I used half the number of chillies as they were super strong when I tasted them but actually it didn’t turn out hot at all, just aromatic so I could have used all 15. I only had dried lemongrass stalks but fresh would have been much more aromatic but it still worked ok. I think the paste would have benefitted from adding 2-3 garlic cloves, then a whole star anise and cinnamon stick into the pan when frying it - other rending recipes have these ingredients. I didn’t bother with the turmeric rice, just did plain Thai jasmine rice which went really nice. It could have done with some vegetables, Rick Stein recommends serving it alongside a cucumber and chilli salad in his Far Eastern Odyssey book which I think would have gone well.
Shaggy Potter's picture
Shaggy Potter
11th Dec, 2017
I was nervous about the number of chillies going into this as my wife doesn't like spicy food, but she had seconds! Enjoyed by all the family, young and old. I used basmati rice, rinsed and soaked first before adding to the tumeric, mustard seeds and curry leaves. You need to simmer for the full 2 hours for nice tender beef.
Rosetta Herr
3rd Apr, 2017
I made this yesterday for a group. It was delicious and everyone was suitably impressed!! but I was disappointed that it wasn't hot enough. I had replaced the dried chili's with fresh and must have drastically under estimated... Will be making again.
Dimitta's picture
6th Jan, 2017
I am a HUGE curry fan and I just made this recipe for a home party with friends tomorrow. The smell brought me back in Thailand and the taste - oh my ... Also for me it seemed to cook within the 2:30hrs given in the recipe. I made mine on the stove in a large casserole on medium heat and it reduced fairly quickly while the meat became tender and easy to pull apart. And I was skeptic in the beginning, because the beef looked awful raw :D Anyway, paired with the rice the combo is unbeatable. This goes into my trusty hand written recipe book. Thanks GF!
Kay Bradford
15th Dec, 2016
Low and slow! Some things just cannot be rushed and this dish is one of them. It is well worth the wait (the aromas's from the oven are sublime) and is a great dish to cook on a cold winter's day as a change from a strew or casserole. To hell with the calorific value too...just get off the couch and go for a brisk walk, or do what I did and blow caution to the wind and drink wine whilst eating this and watching a good black and white film! Even the sprogs enjoyed this! Make it today with an under rated and under used cut of beef!
16th Jun, 2016
This is amazing curry with absolutely fantastic flavors that is complemented by the Jasmin rice! Replace the beef with 250 grams of TVP for a vegetarian delight!
22nd Jul, 2015
Excellent flavours! However I served it with plain steamed rice. The cooking times worked for a pack of diced casserole beef from the supermarket, but I wouldn't be surprised if 'proper' shin of skirt needed longer, especially as the pieces might well be larger than those in the supermarket pack!
4th Mar, 2015
Absolutely gorgeous, whole family loved it. It needed almost 5 hours to reduce the sauce down. Cooked it for 2 hours on the hob and then slow cooked it in the oven for 3 hours. Really tasty dish and the rice was fab.
17th Nov, 2014
One of the tastiest curries I have ever made but took many more hours for the sauce to thicken and the beef to tenderise. Same thing happened to a friend I'd passed the recipe to. Worth the wait though.


2nd Jan, 2018
Has anyone made this in a slow cooker? Wondering how much liquid it would need to convert?
goodfoodteam's picture
4th Jan, 2018
Thanks for your question. We haven't tested this in the slow cooker. Take a look at our guide for tips on how to adapt the recipe.
Davin Lewis's picture
Davin Lewis
31st Mar, 2019
A very simple alternate beef dish from india, 30-40 mins and no efforts
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