Malaysian pork rendang curry

Prep time 10 minutes Cook time 1 hour 40 minutes

Serves 4 people



  • 1kg Australian pork shoulder, diced
  • 2 tablespoons oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Malaysian rendang curry paste
  • 1 long red chilli
  • 1 cup chicken stock
  • ¼ cup shredded coconut
  • 200ml coconut cream
  • Coriander leaves to serve
  • Basmati rice to serve
  • Fried shallots to serve
  • Wedges of lime to serve
  • Roti bread to serve


  1. 1.
    Heat oil in a large saucepan and brown the pork well in small batches.
  2. 2.
    Return the saucepan to the heat and sauté the onion, garlic, curry paste and red chilli 3-4 minutes.
  3. 3.
    Return the pork to the saucepan stir in the chicken stock, coconut and coconut cream stirring well to combine.
  4. 4.
    Reduce heat and simmer 1 ¼ hours stirring occasionally.
  5. 5.
    Serve hot with Basmati rice and roti bread garnish with fried shallots and lime wedges.

General Information

This curry is also delicious made with the addition of potatoes.

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