Rendang is a rich slow-cooked beef curry popular throughout Southeast Asia, especially in Malaysia. In this recipe, mild coconut rice pairs with the bold, fragrant flavors of the curry, including chilies, lemongrass, ginger, garlic, makrut lime leaves and spices.
15m
PREP TIME
3hr 45m
COOK TIME
866
CALORIES
12
INGREDIENTS
Servings: 6
Ingredients
- Rendang Curry Short Ribs
- 3 pounds beef short ribs
- 1 cup plus 2 tablespoons Rendang Curry, divided
- 2 tablespoons oil
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 1 cup chicken stock
- 4 makrut lime leaves
- 2 stalks fresh lemongrass, cut into 1-inch pieces
- Coconut Rice
- 1 3/4 cups water
- 1 cup Thai Kitchen® Unsweetened Coconut Milk
- 1 1/2 cups jasmine rice
- 3 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- 1 For the Rendang Short Ribs, coat short ribs with 1 cup of the Rendang Curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavor.
- 2 Preheat oven to 300°F. Heat oil in 5-quart Dutch oven or ovenproof saucepot on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven. Repeat with remaining short ribs. Add coconut milk, beef stock, lime leaves and lemongrass. Bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
- 3 Braise in oven 3 hours or until short ribs are tender. Remove lime leaves and lemongrass. Skim fat from liquid. Stir in remaining 2 tablespoons Rendang Curry. Return Dutch oven to stovetop and heat through.
- 4 Meanwhile, for the Coconut Rice, bring water and coconut milk to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes. Add lime juice; fluff rice with fork.
- 5 To serve, divide short ribs among serving plates. Top each rib with sauce from pot. Serve rice next to ribs. Sprinkle both with cilantro.
- 6 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
