Beef rendang-style curry
A Thai dinner for the galley that copes with rough seas, can be made ahead and frozen, about 135 min hands-on.
- Dinner
- Thai
- ⏱ 135 min
- 🌊 Sea tolerance 5/5
- 🌶 Hot
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef stewing chunks680 g (170 g)
- Coconut milk (can)400 g (100 g)
- Fresh ginger32 g (8 g)
- Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
- Fresh chili16 g (4 g)
- Curry powder16 g (4 g)
- Ground cinnamon2 g (0.5 g)
- Basmati rice280 g (70 g)
Method
- Fry garlic, ginger, chilli and spices.
- Add beef and coconut milk; simmer uncovered 2 hours, stirring, until thick and dark.
- Serve with rice.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Make ahead: cook in port and freeze in portions.
- Contains: Celery, Mustard — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 788
- protein
- 41 g
- fat
- 42 g
- carbs
- 65 g
- sugar
- 1 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes