Indonesian cuisine has always been a major influence on Thai cuisine. One of the most popular Indonesian dishes in Thailand and throughout Asia is Rendang chicken or beef curry. Rendang is considered a "dry" curry, which means that the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat, making this a most delicious dish I’ve tried. And its great variety of spices make it extremely healthy. If you like curry with an abundance of flavor, you’ll love Rendang!
Prep Time: 20 minutes
Cooking time: 1 hour, 00 minutes
Ingredients:
• 1 whole chicken, cut into pieces small to medium (or the equivalent of beef)
• Salsa:
• 1 / 2 can of coconut milk of good quality
• 2 tablespoons. fresh lemon grass, finely chopped (can also be purchased frozen at Asian food stores)
• 1 onion, peeled and quartered
• 4 cloves garlic
• 1 thumb-size piece galangal (or ginger)
• 1-3 red chillies, depending on how hot you like your curry (of seeded if less heat is desired) or substitute chili sauce
• 3 / 4 tbsp. tamarind paste
• 1 tbsp. brown sugar
• 2 tsp. dark soy sauce
• 4 tbsp. fish sauce
• 1 / 2 tsp. turmeric
• 1 heaping tablespoon. ground coriander
• 1 tbsp. ground cumin
• 1 1 / 2 tsp. cinnamon
• 1 / 4 tsp. nutmeg
• 1 / 4 tsp. teeth
• 1 tsp. shrimp paste (available by the bottle at Asian food stores) or substitute 1 tbsp. more fish sauce
• 2 whole star anise (use the Asian, available at Asian food stores)
• Garnish (optional):
• fresh cilantro leaves
• dried coconut
Preparation:
1. Place all sauce ingredients – except whole star anise – in a food processor. Process well to form a thick curry paste or sauce. If you do not have a food processor, simply chop the onion and herbs finely and combine with coconut milk, spices and other ingredients. These herbs and spices can also be ground with a mallet and mortar.
2. Do a taste test for salt and spices, fish sauce, add more salt, if not enough. If not spicy enough, add more pepper, or chili sauce. , If it is too acidic, add a little more brown sugar.
3. Place the sauce in a wok or large deep skillet over medium heat face-high. Add chicken (or beef) pieces, plus a whole star anise, and stir well.
4. Continue stirring as you bring the curry to a boil. Then, reduce heat to a simmer. Do not cover the wok / pan, and you want the sauce to reduce and thicken.
5. Allow the curry to simmer (stirring occasionally) for a maximum of one hour, or until the meat is cooked and tender. The sauce is reduced, so it’s almost like a layer on the meat (in addition there will be a little sauce remaining in the wok / pan).
6. Serve directly from the wok / pan, curry or place on a plate (with any extra sauce poured over). Garnish with some shredded coconut and fresh coriander (fresh chives work well, as in the picture). Serve hot with Thai jasmine fragrant rice
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