Thai Indonesian Rendang Curry Recipes

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RENDANG (SPICY BEEF INDONESIAN CURRY)



Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

  • Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

THAI-INDONESIAN RENDANG CURRY



Thai-Indonesian Rendang Curry image

Taken from About.com and tweaked to make it perfect and healthier. This is a "dry" curry so the sauce will stick to your chicken and infuse it full of flavor. I use boneless and skinless chicken tenderloins but alternatively, you can cut up 1 whole chicken into medium-sized pieces. ENJOY!

Provided by Sweet Tortellini

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

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

Steps:

  • In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
  • In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
  • Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
  • Serve atop fragrant rice and garnish (optional) Enjoy!

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