Slow Cooker Malaysian Beef Rendang with Coconut Milk

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, slow-cooked beef rendang simmered in coconut milk with rich Malaysian spices for a deeply aromatic and flavorful stew. This Indonesian-inspired beef recipe, ready in about 500 minutes, pairs beef chuck, cut into 1.5-inch cubes, coconut milk, lemongrass stalks, bruised for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 6 Indonesian cuisine 550 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1.5-inch cubes
13.5 oz (400 ml) coconut milk
2 lemongrass stalks, bruised
1 inch piece galangal, sliced
4 tbsp red chili paste
1 tsp turmeric powder
2 tsp coriander powder
5 garlic cloves, minced
3 shallots, minced
2 tbsp palm sugar or brown sugar
1 tbsp tamarind paste
1 tsp salt
2 tbsp coconut oil
1/4 cup toasted coconut flakes for garnish

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Instructions

Step 1: In a large skillet, heat 2 tbsp coconut oil over medium-high heat. Add 5 minced garlic cloves and 3 minced shallots, sauté for 2 minutes until fragrant.
Step 2: Stir in 4 tbsp red chili paste, 1 tsp turmeric powder, and 2 tsp coriander powder, cooking for 1 minute to release aromas.
Step 3: Transfer spice mixture to a slow cooker. Add 2 lbs beef chuck cubes, 13.5 oz coconut milk, 2 bruised lemongrass stalks, 1 inch sliced galangal, 2 tbsp palm sugar, 1 tbsp tamarind paste, and 1 tsp salt. Stir to combine.
Step 4: Cover and cook on low for 7-8 hours until beef is tender and sauce thickens to a rich consistency.
Step 5: Remove lemongrass and galangal pieces. Serve rendang with steamed rice and garnish with 1/4 cup toasted coconut flakes for added texture.