Malaysian Beef Rendang with Coconut Rice

Name: Malaysian Beef Rendang with Coconut Rice
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 people
Cuisine: Malaysian
Ingredients: 2 lb beef chuck, cut into 2-inch chunks; 6 medium shallots, peeled and roughly chopped; 6 cloves garlic, peeled; 2-inch piece fresh ginger, peeled and roughly chopped; 3 stalks lemongrass stalks, bottom 4 inches only, outer layers removed, roughly chopped; 4 medium red chilies, stemmed and roughly chopped; 2 (14 oz) cans coconut milk, full-fat; 2 tbsp tamarind paste; 2 tbsp palm sugar, grated or finely chopped; 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 stick cinnamon stick, 3-inch piece; 2 whole star anise; 4 pods cardamom pods, lightly crushed; 3 tbsp vegetable oil; 1½ tsp salt; ½ cup water; 1½ cups jasmine rice, rinsed until water runs clear; 1 cup coconut milk; ¾ cup water; ¼ tsp salt; 1 chili fresh red chili, thinly sliced; 1 lime lime, cut into wedges; 2 tbsp toasted unsweetened coconut flakes

Slow-cooked beef chunks melt into a thick, fragrant coconut curry paste spiked with lemongrass, ginger, and toasted spices. The sauce clings to every piece, rich and dark with caramelized coconut and warm spice. Alongside, jasmine rice simmers in coconut milk until each grain is tender and faintly sweet. This is the kind of meal that fills the kitchen with warmth and makes you want to eat with your hands.

By TasteBuds

Published and updated September 18, 2026

Recipe details

Yield: 4 people
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 45 minutes

Ingredients

2 lb beef chuck, cut into 2-inch chunks
6 medium shallots, peeled and roughly chopped
6 cloves garlic, peeled
2-inch piece fresh ginger, peeled and roughly chopped
3 stalks lemongrass stalks, bottom 4 inches only, outer layers removed, roughly chopped
4 medium red chilies, stemmed and roughly chopped (adjust for heat preference)
2 (14 oz) cans coconut milk, full-fat
2 tbsp tamarind paste
2 tbsp palm sugar, grated or finely chopped (or brown sugar)
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 stick cinnamon stick, 3-inch piece
2 whole star anise
4 pods cardamom pods, lightly crushed
3 tbsp vegetable oil
1½ tsp salt (or to taste)
½ cup water (for blending paste)
1½ cups jasmine rice, rinsed until water runs clear
1 cup coconut milk (for rice)
¾ cup water (for rice)
¼ tsp salt (for rice)
1 chili fresh red chili, thinly sliced (for garnish, optional)
1 lime lime, cut into wedges (for serving)
2 tbsp toasted unsweetened coconut flakes (for garnish, optional)

Instructions

Add 6 medium shallots (peeled and roughly chopped), 6 cloves garlic (peeled), 2-inch piece fresh ginger (peeled and roughly chopped), 3 lemongrass stalks (bottom 4 inches only, outer layers removed, roughly chopped), 4 medium red chilies (stemmed and roughly chopped), and ½ cup (120 ml) water to a blender or food processor. Blend until you have a smooth, thick paste. Scrape down the sides as needed.
Heat 3 tbsp (45 ml) vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the curry paste from the blender and cook, stirring frequently, for 8 minutes. The paste will darken and smell fragrant, nutty.
Add 1 tbsp (15 ml) ground coriander, 1 tsp (5 ml) ground cumin, 1 tsp (5 ml) ground turmeric, 1 cinnamon stick (3-inch piece), 2 whole star anise, and 4 cardamom pods (lightly crushed). Stir for 1 minute until the spices bloom.
Add 2 lb (900 g) beef chuck (cut into 2-inch chunks) to the pot. Stir to coat every piece in the paste. Cook for 5 minutes, turning the beef occasionally, until it starts to brown at the edges.
Pour in 2 (14 oz / 400 ml) cans coconut milk (full-fat), 2 tbsp (30 g) tamarind paste, 2 tbsp (25 g) palm sugar (grated or finely chopped), and 1½ tsp (7.5 ml) salt. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce the heat to low. Partially cover the pot and simmer for 2 hours, stirring every 20 minutes. The sauce will reduce and thicken, the beef will become very tender, and the oil will start to separate and pool on the surface.
While the rendang simmers in the final 30 minutes, rinse 1½ cups (300 g) jasmine rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice, 1 cup (240 ml) coconut milk, ¾ cup (180 ml) water, and ¼ tsp (1.25 ml) salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting. Cover tightly and cook for 15 minutes without lifting the lid.
Remove the rice from the heat and let it rest, still covered, for 5 minutes. The steam will finish cooking the grains.
Fluff the rice gently with a fork. Taste the rendang and adjust salt if needed. Fish out the cinnamon stick, star anise, and cardamom pods if you like, or leave them in for drama.
Spoon the coconut rice into bowls. Top with the beef rendang and its thick sauce. Garnish with 1 fresh red chili (thinly sliced), 2 tbsp (10 g) toasted unsweetened coconut flakes, and serve with 1 lime (cut into wedges) on the side.