Thai-indonesian Rendang Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!