Slow Cooker Beef Randang with Jasmine Rice

Serves 4 to 6

Don’t be intimidated by the name or ingredients. Trust me…this is the ultimate curry dish to warm you up on a cool night. Randang is a Malaysian beef curry that is truly PACKED with flavor—unsurprising, once you see all the spices and herbs in this dish. Try to find a good Asian market to source some of the ingredients, like the fresh lemongrass stalks, and to keep the price down.

– Jilly Lagasse 


  • 2 large stalks of fresh lemongrass, any rough, brown outer leaves discarded
  • 1 yellow onion, peeled and roughly chopped
  • 4 green onions, trimmed and roughly chopped
  • 6 large garlic cloves, peeled
  • 2 tablespoons ginger paste or a 2-centimeter piece of fresh ginger, peeled
  • 3 red chilies, roughly chopped (more or less depending on heat preference)
  • 2 teaspoons nuoc mam (fish sauce)
  • 3 tablespoons sunflower or vegetable oil
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 teaspoons ground turmeric
  • 2½ pounds good-quality beef stew meat
  • 2 whole cinnamon sticks or ½ teaspoon ground cinnamon
  • Zest and juice of 1 lime
  • One 13.5-ounce can full-fat coconut milk
  • 1 tablespoon light brown sugar
  • Salt to taste
  • Steamed Jasmine rice for serving
  • Fresh cilantro to garnish, if desired


First prepare the lemongrass. On a cutting board, using a wooden spoon or the back of a heavy knife, whack the lemongrass stalks a few times all over to release the flavor and natural oils. Then roughly chop the stalks, discarding the ends.

Place the lemongrass, onions, garlic, ginger, chilies and fish sauce into a food processor or NutriBullet and pulse until a thick paste forms. This will become the curry paste.

Heat the oil in a large wok or sauté pan on medium heat. Add the curry paste, ground coriander, cumin and turmeric to the pan and cook for 3 to 4 minutes until fragrant, stirring often.

Next add all of the stew meat to the pan and cook for a further 4 minutes to seal the meat.

Transfer the mixture into your slow cooker. Add the cinnamon sticks, lime zest and juice, coconut milk, sugar and a pinch of salt to taste.

Give everything a good stir and ensure all the meat is covered in the curry sauce.

Cover and cook on low for 8 hours or high for 4 hours.

To serve, discard the cinnamon sticks and serve with steamed Jasmine rice and a sprinkling of fresh cilantro to garnish, if desired.


Preparation time: 20 minutes . Cooking time: 4-8 hours .