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Chicken Rendang

Chicken Rendang with Lemongrass, Thai Lime, and Yellow Rice

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On the menu Aug 18 — Aug 24

Rendang, an Indonesian dish reserved for special occasions, traditionally takes hours to make as the meat slowly braises in an aromatic coconut broth. We take a few shortcuts without sacrificing any of the fantastic flavors or aromas—a creamy curry sauce fragrant with tropical Thai lime leaf, ginger, and citrusy lemongrass that’s used to braise chicken thighs until tender. It's all spooned over turmeric-infused rice and served with lime wedges for added brightness.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 540
  • Protein 38g
  • Total Carb 57g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    • 4
    • chicken thighs
  • haricots verts
    • 6 ounces
    • haricots verts
  • lemongrass
    • 1/2 ounce
    • lemongrass
  • lime
    • 1
    • lime
  • scallion
    • 1
    • scallion
  • ginger
    • 1/8 ounce
    • ginger
  • red onion
    • 1
    • red onion
  • red curry paste
    • 1/2 tablespoon
    • red curry paste
  • dried Thai lime leaf
    • 1/4 teaspoon
    • dried Thai lime leaf
  • lite coconut milk
    • 1 can
    • lite coconut milk
  • ground turmeric
    • 1 teaspoon
    • ground turmeric
  • jasmine rice
    • 1/2 cup
    • jasmine rice

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • 6" small pot with lid

Allergens

Soy, Crustacean Shellfish, Tree Nuts