For the Curry sauce:

Rendang is a West Sumatran caramelised beef curry. This simplified recipe uses KNORR Red Thai Paste that doesn't sacrifice the taste.



  1. For the Curry sauce:

    • Blend the onions with a little water until smooth.
    • Place the oil into a pan and add the KNORR Blue Dragon Thai Paste, onion puree and tomato puree then fry for 2-3 minutes.
    • Add the coconut milk, water, five spice, sugar and tamarind.
    • Bring to the boil and simmer for 35-40 minutes until reduced slightly.
    • Dice the beef into 1” pieces and seal in hot pan.
    • Then add to the curry sauce and simmer for 1 hour or until tender.
    • Garnish with coriander, Strips of red chilli and serve with jasmine rice