Rendang
This Malaysian coconut curry is a classic comfort food. Here it is reinvented as a vegan version where jackfruit takes the place of the traditional beef.
Servings 4
Ingredients
Rendang (curry paste)
- 5-10 whole dried red chilies
- 5 cm ginger
- 5 cm galangal
- 3 stalks lemongrass
- 3-5 whole red chilies, small
- 4 shallots or 1 small onion
- 5 cloves garlic
- 2 tsp turmeric
- water to grind
Curry
- 500 mL coconut milk
- 300 mL water
- 1 can jackfruit in brine not in syrup
- 1-2 tbsp tamarind paste
- 1 tbsp sugar
- 4 lime leaves
- 2 tbsp oil e.g. canola
- 100 mL shredded coconut
- salt to taste
Instructions
Rendang (curry paste)
- Deseed the dried chilies by breaking of the stem and shaking out the seeds. Soak in boiled water for 10+ minutes.
- Deseed the fresh chilies and chop them coarsely. Chop the other ingredients coarsely (to make grinding a bit easier).
- Grind all ingredients in a grinder or blender. I used a small magic bullet. Add enough water for the paste to blend easily.
Curry
- Heat oil in a large pot. Stir in the rendang (curry paste prepared above). Sautee until fragrant, a few minutes.
- Add all other ingredients except for the shredded coconut.
- Simmer for 1 h at low temperature. The fat should separate out and the jackfruit should be easy to break apart.
- While the curry is cooking, taost the shredded coconut in a dry pan on medium heat. It should start to get golden but don't burn it.
- When the curry has finished cooking, stir in the toasted coconut.
- Serve with basmati rice.