Quick Beef Rendang Padang

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 1 can (13.5 oz) coconut milk, full-fat
• 3 tablespoons red curry paste
• 3 medium shallots, peeled and halved
• 4 cloves garlic cloves, peeled
• 1 to taste salt and pepper to taste

Instructions

1. 1

   Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

2. 2

   Working in two batches to avoid crowding, place the beef cubes in the hot oil without stirring them for 2 minutes until the surface turns deep golden brown, then flip and cook the other side for 2 minutes until golden.

3. 3

   Remove the browned beef to a clean plate and set aside.

4. 4

   Add the red curry paste to the empty pot over medium heat and stir constantly for 30 seconds until it becomes fragrant and deepens in color.

5. 5

   Pour in the coconut milk, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on paste.

6. 6

   Add the shallots and garlic cloves to the pot and stir to combine.

7. 7

   Return the beef and any accumulated juices to the pot and stir to coat all pieces with the sauce.

8. 8

   Reduce the heat to medium-low, cover the pot with a lid, and simmer for 12 to 15 minutes, stirring once halfway through, until the beef is fork-tender and the sauce has thickened slightly and turned a darker reddish-brown.

9. 9

   Taste the curry and add salt and pepper as needed — the sauce should taste savory, rich, and slightly spicy.

10. 10

    Spoon the beef and sauce into a serving bowl and serve hot, optionally with steamed jasmine rice on the side.

Tools you’ll need

• large heavy-bottomed pot with lid (5-quart or larger)
• wooden spoon
• chef's knife
• cutting board
• measuring spoons
• clean plate

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