Rendang curry

Rendang Curry

A delicious, melt-in-your-mouth curry that the whole family will love. We have used kangaroo meat in this curry but you can substitute that with just about any red meat that you have – venison, goat, beef etc.


  • 1kg red meat diced (kangaroo, venison, goat, beef etc.)
  • 3 x brown onions (diced)
  • 1 clove garlic (minced)
  • 1 jar Malaysian rendang curry paste
  • 2 cans coconut milk
  • 2 cans coconut cream
  • Olive oil


  1. Heat oven to 160C (350F).
  2. Heat olive oil in large pot over high heat.
  3. Add onions and garlic. Stir until lightly browned.
  4. Add curry paste and stir until fragrant (1-2 mins).
  5. Add 1kg of meat and brown on all sides.
  6. Add coconut cream and coconut milk (you can leave out 1 can of either if there is too much liquid).
  7. Bring to a simmer.
  8. Cover the pot with a lid and place in preheated oven.
  9. Cook for approx. 6-8 hours.
  10. Serve over rice, mashed potato or enjoy by itself.

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