Soy-Free Ayam Rendang
Indulge in the rich, aromatic flavors of Soy-Free Ayam Rendang, a stunning twist on the traditional Indonesian dish made entirely soy-free for those with dietary restrictions. This slow-simmered chicken curry is all about bold spices and creamy decadence, featuring tender chicken thighs bathed in coconut cream and infused with a fragrant blend of lemongrass, galangal, turmeric, and kaffir lime leaves. Toasted desiccated coconut adds a delightful crunch to the velvety sauce, which is perfectly balanced with coconut sugar and a hint of dried chili pepper heat. Ready in just under two hours, this gluten-free and soy-free rendang is sure to become a family favorite, perfect for dinner parties or cozy weeknight meals. Serve with steamed rice to soak up every drop of the luscious, spice-laden sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams Chicken thighs
- 400 ml Coconut cream
- 200 ml Water
- 6 medium Shallots
- 4 large Garlic cloves
- 5 cm piece Fresh ginger
- 2 cm piece Galangal
- 2 whole Lemongrass stalks
- 4 whole Kaffir lime leaves
- 3 cm piece Fresh turmeric
- 4 whole Dried chili peppers
- 2 tablespoons Coconut sugar
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 3 tablespoons Toasted desiccated coconut (optional)
Instructions
Prepare the spice paste: Peel the shallots and garlic. Slice the fresh ginger, galangal, and turmeric. Remove the tough outer leaves of the lemongrass and slice the tender inner part into thin rings.
In a blender, combine the shallots, garlic, ginger, galangal, turmeric, sliced lemongrass, and dried chili peppers. Add a little water to aid blending, then process into a smooth paste.
Heat the vegetable oil in a large, heavy-based pot over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant.
Stir in the coconut sugar and salt, then add the chicken thighs, ensuring they are well coated with the spice mixture.
Pour in the coconut cream and bring the mixture to a gentle simmer. Add the kaffir lime leaves and water, stirring well.
Reduce the heat to low and cook uncovered for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has reduced significantly to a thick, rich consistency.
To enhance flavor and texture, stir in the toasted desiccated coconut before serving, if desired.
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 251.1 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 359 mg | 28% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4449 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
