Beef Rendang (Rendang Tok) Curry Recipe

Ingredients (23)

• 3/4 to 1 pound beef
• 3 to 4 cups stock (chicken or beef)
• 1/2 can coconut milk
• Garnish: fresh coriander
• For the Rendang Paste:
• 1 stalk lemongrass (finely sliced, OR 3 tablespoons frozen prepared lemongrass)
• 1 onion (peeled and quartered)
• 4 cloves garlic
• 1 piece galangal (or ginger, thumb-sized)
• 1 to 3 red chilis (de-seeded if less heat is desired or 1/3 to 3/4 teaspoon dried chili flakes)
• 1/2 tablespoon tamarind paste (or substitute 2 tablespoons lime juice)
• 2 tablespoons brown sugar (plus more to taste)
• 2 tablespoons soy sauce
• 2 teaspoons dark soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon turmeric
• 1 heaping tablespoon ground coriander
• 1 tablespoon cumin
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ​shrimp paste (or substitute 1 tablespoon more fish sauce)