Coconut Rendang Chicken
Tender chicken in a rich, spiced coconut sauce inspired by Indonesian rendang. One skillet, bold flavor, weeknight-doable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lb chicken breast, cut into 1.5-inch chunks
- 1 can (13.5 oz) coconut milk, full-fat
- 3 tbsp red curry paste
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp fresh ginger, minced
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering. Add ginger and cook 30 seconds until fragrant.
- 2
Stir in curry paste and cook 1 minute, breaking it up as it toasts. You'll smell the spices deepen.
- 3
Add chicken and stir to coat with paste. Sear 2 minutes without moving, then toss occasionally for 3 minutes total.
- 4
Pour in coconut milk, fish sauce, and lime juice. Stir well and bring to a gentle simmer.
- 5
Simmer 8–10 minutes until chicken is cooked through and sauce is thick and clingy. Stir occasionally.
- 6
Taste and adjust salt if needed. Serve hot over rice or with flatbread.
Tools you’ll need
- 12-inch skillet or shallow dutch oven
- wooden spoon
- measuring spoons
- knife and cutting board
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