This had been on the to-do list for a bit. I even had a pound and half of stew meat frozen and labeled… just waiting to have the time and ingredients on hand!
This recipe has a lot of ingredients and makes one really wonder about the mix, or jar of rendang… I’ll be making 2 batches of sauce next time!
I definitely made use of my ninja for this mixing exercise!
Pro-tip – make this mixture, closer to when you need it.
I ended up having a 2 hour meeting right when this dish was going to come to fruition, so i turned the simmer down low and let it do it’s thing for longer and it was delicious.
I made use of my dutch oven, and the cover worked well!
This was the last picture prior to dinner and slurping up all the goodness… I’ll make it again and add more pictures! We ate ours with home made naan.
[buymeapie-recipe id=’12’]This is definitely a candidate for pre-prep!
Pre-Prep:
-
Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Store in a sealed container.
-
make the coconut thickening mixture –
Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms. (this would be best day of, but can be made ahead)
- Store the remaing coconut milk for day of.
Day of:
Follow the recipe from step 3
Side dishes:
- Naan
- Rice
- Broccoli
- Tomatoes
Verdict – delicious! Seriously so glad i took the time to make this, but definitely know it is time consuming!
I think this might be amazing with shrimp or chicken as well and also in the crockpot!
