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Keto Dinner

Special Beef Rendang Curry

Beef rendang is a rich, aromatic curry that holds a special place in my keto kitchen. I love how the tender beef soaks up the bold spices and creamy coconut, creating a hearty dinner without the carbs. This simplified version keeps all the authentic flavors while being perfectly low-carb.

15 min Prep time 75 min Cook time 90 min Total time 4 Servings 350 Calories
Special Beef Rendang Curry

Ingredients

  • pound beef round, diced
  • tablespoons cooking oil
  • /4 cup dried shrimp, minced
  • clove garlic, minced
  • tablespoon chopped lemongrass
  • onions, chopped
  • /4 cups coconut milk
  • /2 cup red curry paste, or to taste
  • tablespoons turmeric powder
  • fresh red chile pepper, finely chopped (optional)
  • bunch fresh cilantro, chopped

Instructions

  1. Step 1

    First, I like to tenderize the beef by simmering it gently. Place the diced beef in a saucepan, cover with water, and let it cook over low heat, covered, for about an hour. Once it’s fork-tender, drain and set aside. Meanwhile, heat the cooking oil in a wok over medium-high heat. Add the minced garlic and dried shrimp, stir-frying for a few seconds until fragrant. Toss in the chopped lemongrass and onions, and cook until the onions soften, stirring occasionally. Reduce the heat to medium, then pour in the coconut milk and red curry paste. Stir well to combine before adding the turmeric powder and red chile pepper if you like extra heat. Now, return the beef to the wok, mixing everything together. Cover and simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Right before serving, I fold in most of the fresh cilantro, saving a little for garnish. This curry is pure comfort on a plate — rich, complex, and deeply satisfying.

Chef's Tip

I always toast the dried shrimp in the dry wok for a minute first — it intensifies their umami and gives the rendang an even deeper flavor. If you can find it, use fresh turmeric for a brighter taste; just grate it in place of the powder.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or in the microwave for quick meals.

Variation Tips

Try swapping beef for chicken thighs or lamb for a different twist. Serve over cauliflower rice to soak up the fragrant sauce, or pair with steamed bok choy drizzled with sesame oil for a refreshing contrast. For a milder version, reduce the red curry paste and skip the fresh chile. Leftovers also work great as a filling for lettuce wraps.

Frequently Asked Questions