> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Indonesian Beef Rendang — Coconut Milk Dry Curry - URL: https://thefoodiekitchen.net/indonesian-rendang-coconut-oil/ - Published: 2026-09-11T05:39:44.000Z - Updated: 2026-09-12T07:42:13.000Z - Description: Beef rendang — Indonesian dry coconut milk curry, slow-cooked until almost all liquid evaporates. Seed oil free. Rich and complex. - Author: Savannah Ryan - Tags: MAHA Recipes, Asian Recipes Rendang is the most technically demanding of all coconut milk curries because the endpoint is the opposite of most braised dishes. Instead of serving the meat in its sauce, the sauce is cooked until completely evaporated, and the meat then fries in the rendered coconut fat until the exterior is dark, dry, and intensely caramelised. The result is extraordinarily flavourful and shelf-stable for days. There is no additional fat in this recipe — the coconut milk provides it all. The dish is inherently seed oil free. ## Beef Rendang Recipe Serves 4 Prep 20 min Cook 180 min ### Ingredients - 1kg (2.2 lb) beef chuck, cut into 4cm chunks - 800ml (2 cans) full-fat coconut milk - 3 stalks lemongrass, bruised - 4 kaffir lime leaves - For the spice paste: 6-8 dried red chillies (soaked 20 min), 6 shallots, 4 garlic cloves, 4cm galangal (or fresh ginger), 2cm fresh turmeric, 3 candlenuts or macadamias, 1 tsp salt ### Method 1. Blend all spice paste ingredients to a smooth paste using a food processor. 2. Place the spice paste in a large wok or saucepan over medium heat, without oil. Cook for 5 minutes until fragrant and slightly darkened. 3. Add the beef chunks. Stir to coat in the paste. 4. Pour in the coconut milk. Add the lemongrass and kaffir lime leaves. 5. Bring to a simmer. Cook uncovered over medium-low heat for 2.5-3 hours, stirring every 15-20 minutes as the liquid reduces. Do not cover — the liquid must evaporate. 6. As the coconut milk reduces, the mixture will thicken, then the oil will separate and the beef will begin to fry in the coconut oil. Continue cooking and stirring frequently for 20-30 minutes more until the beef is very dark, almost dry, and fragrant. 7. Remove the lemongrass and lime leaves. Serve over steamed rice. Frequently Asked Questions How do I know when rendang is done? The sauce is completely gone. The beef looks almost dry and dark. You can hear it frying in coconut oil rather than bubbling in liquid. Is rendang seed oil free? Yes. Full-fat coconut milk is the fat — no added oils. How long does rendang keep? The very dry version keeps at room temperature for 3-4 days (it was traditionally made to preserve meat) and refrigerated for 2 weeks. Grow Your Own · Savannah Ryan How to Grow Ginger & Turmeric Grow your own ginger and turmeric at home — in containers, raised beds, or small spaces. [Get the Book →](https://www.amazon.com/dp/B0G3GV17M8?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) - [Best Dutch oven for seed oil free cooking](https://thefoodiekitchen.net/best-dutch-oven-fall-cooking/) Savannah Ryan · Cookbook Savor Asian Indonesian rendang, Thai basil stir fry, Korean bibimbap — Asian recipes in traditional fats. [Get on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)