Thai-Indonesian Rendang Curry

May 21, 2023May 21, 20230 1
Tasty Thai-Indonesian Rendang Curry for your dinner tonight
in Curry

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

8 boneless and skinless chicken tenderloins
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper ( more if you like spicy ! )
1/2 teaspoon turmeric
1 1/2 teaspoons cinnamon
2 tablespoons ground coriander
1 tablespoon ground cumin
7 ounces good-quality coconut milk ( not cream ! )
2 tablespoons fresh finely chopped lemongrass ( usually found in a tube refrigerated near the produce section )
1 onion , peeled and quartered
4 garlic cloves
1 thumb-size piece ginger or 1 galangal
2 teaspoons dark soy sauce or 2 teaspoons Braggs liquid aminos
2 1/4 teaspoons tamarind paste or 2 1/4 teaspoons vinegar
1 tablespoon agave nectar
2 tablespoons fish sauce
1 teaspoon shrimp paste or 1 teaspoon substitute 1 tbsp . fish sauce
2 whole star anise
fresh cilantro
dry shredded coconut

Nutrision Information

Servings Per Recipe
4
Calories
349
Sugar
4g
Fat
19g
Thai-Indonesian Rendang Curry is a flavorful chicken dish that originates from the Minangkabau people in Indonesia. It is known for its rich flavors of aromatic spices and tender meat that is cooked down in coconut milk to create a thick, flavorful sauce. The dish is often served at weddings, special occasions, and family gatherings, and is a staple in Indonesian cuisine. This recipe adds a Thai twist by using lemongrass and fish sauce for a unique flavor combination. It is perfect for a cozy night in or when entertaining guests.

Instructions

1.In a small bowl, combine the nutmeg, ground cloves, cayenne pepper, turmeric, cinnamon, ground coriander, and ground cumin.
2.In a food processor, blend together the lemongrass, onion, garlic, and ginger or galangal until smooth.
3.Heat oil in a wok or large pot over medium-high heat. Fry the spice mixture until fragrant, about 30 seconds.
4.Add the chicken and stir-fry until browned on all sides, about 5-7 minutes.
5.Add the coconut milk, lemongrass paste, soy sauce or liquid aminos, tamarind paste or vinegar, agave nectar, fish sauce, shrimp paste or fish sauce substitute, and star anise. Stir well to combine.
6.Reduce heat to low and simmer until the chicken is cooked through and the sauce has reduced and thickened, about 30-40 minutes, stirring occasionally.
7.Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
8.Serve the curry hot with a sprinkle of toasted coconut and fresh cilantro on top.

PROS

This curry is rich in flavor and full of aromatic spices.
It is perfect for a cold winter night or when entertaining guests.

The dish is gluten-free and can be made paleo-friendly by substituting the agave nectar with raw honey.

The recipe uses chicken tenderloins, which are a healthy and lean source of protein.

CONS

This dish takes some time to prepare and simmer, so it is not the quickest weeknight meal.

The ingredient list may be long and some of the spices may need to be specially purchased.

HEALTH & BENEFITS

This Thai-Indonesian Rendang Curry is a great source of protein and healthy fats from the coconut milk.
The spices used in this recipe have health benefits, including anti-inflammatory and antioxidant properties. Turmeric, for example, has been shown to help with joint pain and improve brain function.

Print

Leave a Reply

Your email address will not be published.