Thai-Indonesian Rendang Curry Recipe

Name: Thai-Indonesian Rendang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Optional Garnish; fresh cilantro; dry shredded coconut

Servings: persons

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
Optional Garnish
fresh cilantro
dry shredded coconut

1
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.
2
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.
3
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.
4
Serve atop fragrant rice and garnish (optional) Enjoy!

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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!), and more.

Yes, Thai-Indonesian Rendang Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Indonesian Rendang Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions