A Slow Cooker Rendang Recipe
The flavours of this traditional Malaysian curry are incredible. It’s fragrant, a little spicy and a little sweet, and the sauce has a great texture from some toasted coconut- you just want more and more! The curry works with a variety of proteins, so with this recipe, choose your desired base and see the notes below for time adjustments.
Prep Time: 10 mins
Cook Time: 8-10 hrs (low) or 4-6 hrs (high)
Serves: 4-6
Ingredients List:
- 5 Tbsp dessicated coconut
- 2 Tbsp cooking oil
- 1 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
For the Spice Paste:
- 4 shallots
- 2 stalks lemongrass, finely chopped (white part only)
- 4 cloves garlic
- 1 inch piece ginger, peeled
- 1 inch piece galangal (or extra ginger if unavailable)
- 5 dried chilies, deseeded
For the Curry:
- 750g sliced protein (chicken breast or thighs, stew beef, skinless boneless fish, or tofu)
- salt and pepper
- 1 can coconut milk
- 1 cup water
- 5 kaffir lime leaves
- 1 Tbsp sugar
Instructions:
Turn unit to brown/sauté, and once heated up, add the desiccated coconut. Cook until lightly browned, stirring occasionally with a
wooden spoon (about 3 minutes). Lift the base from the unit and pour the coconut into a bowl. Set aside.
Place the ingredients for the spice paste in a blender or
food processor and chop until fine.
Keeping the unit on brown/sauté, add the oil and then the cardamom, cinnamon stick, cloves and star anise. Add the spice paste and sauté until soft and fragrant, about 10 minutes.
Add chosen protein to the cooker with salt and pepper to taste, coconut milk and water then follow the instructions in the notes, below.
Once cooked, Take out the protein and set aside under foil. Turn the unit back onto brown/saute, add the sugar and lime leaves, then reduce the sauce uncovered by half (about 15 mins).
Return your chosen protein to the cooker to warm through. Serve.
*Notes:
Follow these timings for different proteins:
- For chicken or beef, cook 4-6 hrs (high) or 8-10 hrs (low)
- For salmon, cook 20-30 mins (high) or 1 hr (low)
- For delicate white fish or prawns, cook 20-30 mins (low)
- For tofu, slice and use brown/saute in oil for 2 minutes a side first, then set aside and add the paste to the cooker for 10 minutes. Add sauce ingredients then reduce uncovered by half (about 15 mins). Return the tofu to the sauce to warm through, then serve.
