Coconut short rib curry (Beef rendang) from Cravings - Hungry for More (page 214) by Chrissy Teigen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hansgee on November 29, 2024

    Wish I had more tips to offer because I made this years ago, but wanted to review anyway because it was so tender, melt-in-your-mouth good. I don’t think I was able to find boneless short ribs either, so I probably also subbed chuck. Made this for New Year’s 3/4 years ago and it was one of my favorite things from the book. I remember our grocery store had incorrectly put sugarcane or something odd in the lemongrass section, but the dish was not hurting for flavor. One of those things that makes even better leftovers.

  • averythingcooks on March 18, 2023

    I used 2" chunks of good quality stewing beef & (out of necessity) dried lemon grass powder. I started with chopped onion & sweet peppers before adding the sauce to the pan and finished it with roasted peppers, frozen peas & Thai basil. The house smelled great during the braise & we ate this over Chrissy's garlicky cauliflower rice. I skipped the shredded coconut (T detests) and I don't think we missed it as this was a great 1 bowl dinner with big flavours & a nice little kick of heat.

  • anya_sf on May 26, 2019

    I couldn't find boneless short ribs, so I substituted chuck roast, which worked well, although ended up completely shredded at the end, so the dish was definitely not pretty. So that it wouldn't be spicy, I only used 1 tsp red pepper flakes. Next time I might reduce the sugar a bit, since it balances the heat. I lost track of time and added the coconut for the last 40 minutes of cooking, but it didn't seem to matter. The aroma and flavor of this dish were phenomenal. It was really quite easy to make - just takes a long time (hands off). I stirred in some frozen peas at the end and served it with roasted cauliflower and lots of jasmine rice.

  • hirsheys on April 04, 2019

    Holy wow, this was fantastic. I've wanted to make rendang forever (I think I might have made one once semi-unsuccessfully?) and this recipe, which is surprisingly easy, really called out to me. Note: This recipe really does take the 4 hours it says it does. Chrissy is right - this is no beauty queen of a dish, but it is really special. The white rice to serve alongside is absolutely essential, especially because the Thai chili powder I used was quite spicy. The flavors here are really complex and wonderful, especially for something that wasn't difficult to make (just took time). Very glad that I bought this book for myself! (I used my braiser rather than a Dutch oven, which worked great. Otherwise, I followed the recipe exactly.)

  • saregama on March 02, 2019

    https://www.pressreader.com/australia/womens-health-australia/20190201/283227329235707

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