Soy-Free Ayam Rendang

Indulge in the aromatic flavors of this Soy-Free Ayam Rendang, a rich and hearty Indonesian-inspired chicken stew that's perfect for those avoiding soy. This version highlights tender chicken thighs simmered slowly in a luscious coconut cream sauce infused with fresh turmeric, galangal, lemongrass, and kaffir lime leaves. The spice paste, made from scratch with shallots, garlic, and dried chili peppers, brings depth and authenticity to this dish. Toasted desiccated coconut can be added for a delightful nutty texture, making every bite unforgettable. With its velvety, reduced sauce bursting with complex, fragrant spices, this gluten-free, soy-free take on the traditional rendang is an irresistible centerpiece for your next dinner. Serve it over steamed rice for the ultimate comfort meal!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 600 grams Chicken thighs
• 400 ml Coconut cream
• 200 ml Water
• 6 medium Shallots
• 4 large Garlic cloves
• 5 cm piece Fresh ginger
• 2 cm piece Galangal
• 2 whole Lemongrass stalks
• 4 whole Kaffir lime leaves
• 3 cm piece Fresh turmeric
• 4 whole Dried chili peppers
• 2 tablespoons Coconut sugar
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 3 tablespoons Toasted desiccated coconut (optional)

Directions

Step 1

Prepare the spice paste: Peel the shallots and garlic. Slice the fresh ginger, galangal, and turmeric. Remove the tough outer leaves of the lemongrass and slice the tender inner part into thin rings.

Step 2

In a blender, combine the shallots, garlic, ginger, galangal, turmeric, sliced lemongrass, and dried chili peppers. Add a little water to aid blending, then process into a smooth paste.

Step 3

Heat the vegetable oil in a large, heavy-based pot over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant.

Step 4

Stir in the coconut sugar and salt, then add the chicken thighs, ensuring they are well coated with the spice mixture.

Step 5

Pour in the coconut cream and bring the mixture to a gentle simmer. Add the kaffir lime leaves and water, stirring well.

Step 6

Reduce the heat to low and cook uncovered for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has reduced significantly to a thick, rich consistency.

Step 7

To enhance flavor and texture, stir in the toasted desiccated coconut before serving, if desired.

Nutrition Facts

Serving size	(1759.5g)

Amount per serving	% Daily Value*
Calories	3574.4

Total Fat 172.6g	0%
Saturated Fat 87.4g	0%
Polyunsaturated Fat 25.8g
Cholesterol 564mg	0%
Sodium 3063.4mg	0%
Total Carbohydrate 346.7g	0%
Dietary Fiber 16.5g	0%
Total Sugars 251.1g
Protein 174.7g	0%

Vitamin D 42IU	0%
Calcium 359.1mg	0%
Iron 31.4mg	0%
Potassium 4449.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 19.2%

Carbs: 38.1%