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• Dry red chilies
• Shallots
• Garlic
• Galangal
• Aromatic ginger
• Fresh turmeric
• Candle nuts
• stalks Lemongrass
• Beef (chuck roast and English cut short ribs)
• Coconut oil
• Fresh red chilies
• Cardamom pods
• Coconut milk
• Salt
• Palm sugar
• Kaffir lime leaves
• Grated coconut
• Tamarind pulp

Instructions

1. 1

   Blend the dry red chilies, shallots, garlic, galangal, aromatic ginger, turmeric, and candle nuts with some water in an electric blender to create a fine, thick paste.

2. 2

   Bruise the lemongrass stalks to release their aroma.

3. 3

   Heat coconut oil in a Dutch oven or heavy-bottomed pan over medium heat.

4. 4

   Add the bruised lemongrass and the prepared curry paste to the pan and saute until aromatic.

5. 5

   Add dry spices and cardamom pods, stirring for 10-15 minutes to reduce excess moisture and achieve a silky consistency.

6. 6

   Add the beef pieces to the paste and saute for 5-7 minutes until they lose their raw color.

7. 7

   Pour in the coconut milk, then season with salt, palm sugar, and crushed kaffir lime leaves.

8. 8

   Cover and simmer on medium-low flame until the beef is fork-tender, stirring occasionally.

9. 9

   Once tender, uncover the pot, increase heat to medium, and continue to cook until the sauce reduces and caramelizes into a rich, dark color.

10. 10

    Prepare the coconut butter by toasting grated coconut in a dry pan until caramelized, then pounding it in a mortar until it releases its oil.

11. 11

    Stir the caramelized coconut paste and tamarind juice into the rendang curry.

12. 12

    Continue to cook until the desired consistency is reached and the oil has separated, then serve warm.