Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I’ve ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef.
It’s a dish that takes patience, but it’s quite easy and is well worth every minute spent. Beef is my favourite but you can also try making chicken rendang, using bone-in dark meat chicken.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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I think coriander/cumin/fennel are good to include (or meat curry powder)…especially cumin
Pai, can you make the curry mix in bulk and freeze it?
Ooh yeah my favorite non-Thai curry!
PEACE is the recipe human on earth still can’t put it together so that everyone finds the same taste. It’s silly that some Indonesians and Malaysians in the comments are fighting over the recipe. Recognizing origins is important but respecting to each other is top urgency on earth.
😍😍😍🙌🙌🙌