A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here’s how to make it.

It's Not Curry, It's Rendang

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

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It's Not Curry, It's Rendang

It's Not Curry, It's Rendang