Spiced Beef Rendang with Toasted Coconut and Kaffir Lime Leaves

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A slow-cooked Malaysian beef rendang simmered in rich spices, coconut milk, and kaffir lime leaves until tender and aromatic. This Indonesian-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, coconut milk, toasted grated coconut (kerisik) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 1/2 cups coconut milk
• 1/4 cup toasted grated coconut (kerisik)
• 3 tbsp red chili paste
• 4 garlic cloves, minced
• 3 shallots, thinly sliced
• 1 inch piece galangal, sliced
• 2 lemongrass stalks, bruised
• 5 kaffir lime leaves
• 1/2 tsp turmeric powder
• 1 cinnamon stick
• 3 cloves
• 1 tbsp palm sugar or brown sugar
• 1 tsp salt
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 3 thinly sliced shallots and 4 minced garlic cloves, sautéing for 3 minutes until fragrant and translucent.
2. Step 2: Stir in 3 tbsp red chili paste, 1 inch sliced galangal, 2 bruised lemongrass stalks, 5 kaffir lime leaves, 1/2 tsp turmeric powder, 1 cinnamon stick, and 3 cloves. Cook for 2 minutes until the spices release their aroma.
3. Step 3: Add 1 lb beef chuck cubes and sear for 5 minutes, stirring frequently to coat beef evenly with the spice mixture.
4. Step 4: Pour in 1 1/2 cups coconut milk and bring to a gentle simmer. Add 1 tbsp palm sugar and 1 tsp salt, then reduce heat to low.
5. Step 5: Cover and simmer gently for 2 hours, stirring occasionally, until beef is tender and the sauce thickens to a rich consistency.
6. Step 6: Stir in 1/4 cup toasted grated coconut (kerisik) during the last 10 minutes of cooking to deepen the flavor and thicken the sauce further.
7. Step 7: Remove the cinnamon stick, cloves, lemongrass, and kaffir lime leaves before serving with steamed rice.