Thaiindonesianrendangcurry Recipes
THAI-INDONESIAN RENDANG CURRY
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
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!
RENDANG (SPICY BEEF INDONESIAN CURRY)
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 CURRY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
- Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
- Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
- Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.
INDONESIAN RENDANG BEEF CURRY
This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
Provided by Member 610488
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
- Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
- Add spice mixture and stir-fry until lightly browned and fragrant.
- Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
- Add coconut milk, lime juice and sugar. Stir to blend.
- Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
- Serve over steamed rice.
THAI-INDONESIAN RENDANG CURRY
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
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!
Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 8.2, Sodium 899.9, Carbohydrate 36.4, Fiber 2.7, Sugar 29.2, Protein 2.6
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