THAI-INDONESIAN RENDANG CURRY

Thai-Indonesian Rendang Curry image

Provided by Sweet Tortellini

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Previous Next

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!