Cooking Malaysian Rendang, Laksa and Curries using Jackie M's Handcrafted Dry Curry Paste Kits

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is less expensive.

galangal

🥗Healthier: ginger

💰Cheaper: dried ginger

Ginger is more widely available and offers a similar flavor.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: dried chili flakes

Bell peppers reduce heat while dried flakes are often cheaper.

Prepare the spice paste by blending garlic, shallots, ginger, galangal, turmeric, chili peppers, coriander, cumin, cinnamon, cardamom, and cloves until smooth.

Heat oil in a large pot over medium heat until shimmering.

Add the spice paste and sauté until fragrant, about 5-7 minutes.

Add the beef to the pot and cook until browned on all sides, about 5-10 minutes.

Pour in the coconut milk and add lemongrass and lime leaves.

Bring to a simmer, then reduce heat to low.

Cover and cook for 2-3 hours, stirring occasionally, until the beef is tender and the sauce thickens.

Uncover and cook for an additional 30 minutes to further reduce the sauce, stirring frequently.

Season with salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary